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Corn Gazpacho with Salmon & Crispy Rice Recipe

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★★★★★

4.7 from 96 reviews

This vibrant Corn Gazpacho with Salmon & Crispy Rice recipe offers a fresh and flavorful summer dish combining creamy vegetable gazpacho with tender roasted salmon and crunchy pan-fried sushi rice discs. Perfect as a light lunch or elegant appetizer, this recipe features a blend of heirloom tomatoes, sweet corn, jalapeño, and citrus for a refreshing cold soup, paired with crispy rice and succulent baked salmon for texture and protein.

Ingredients

Scale

Rice and Oil

  • 1 cup short-grain white sushi rice
  • 1 tablespoon rice vinegar (optional)
  • 1/2 cup sunflower oil (or another neutral frying oil)
  • 2 tablespoons olive oil (plus more as needed)

Vegetables & Seasonings

  • 2 golden heirloom tomatoes (roughly chopped)
  • 1 yellow pepper (seeded and chopped)
  • 1 ear of corn (shucked and kernels removed)
  • 1 jalapeño (chopped, seeds removed if you prefer less spice)
  • 1 lime
  • 2 tablespoons white wine vinegar
  • Salt and black pepper to taste

Protein

  • 1 pound salmon

Instructions

  1. Cook the rice: Prepare the rice according to package instructions using either a rice cooker or stovetop. Once cooked, drizzle in the rice vinegar if using, and stir to combine.
  2. Form rice discs: With a wet hand, press the cooked rice tightly into ring molds creating 1-inch high discs. Place the rice discs in the freezer for 15 minutes to set.
  3. Prepare the gazpacho base: In a large blender, combine the roughly chopped heirloom tomatoes, yellow pepper, corn kernels, chopped jalapeño, and the juice of one lime. Add white wine vinegar and olive oil. Blend until smooth, adding 2 tablespoons of ice water at a time if the soup is too thick to blend smoothly.
  4. Season and chill the gazpacho: Pour the blended soup into a bowl, season with salt and black pepper to taste, add more olive oil if desired, then refrigerate to chill thoroughly while other components are prepared.
  5. Roast the salmon: Preheat the oven to 325°F. Place the whole slab of salmon on a parchment-lined baking sheet, season with salt and black pepper, and roast for 14-15 minutes until just cooked through.
  6. Fry the rice discs: Heat sunflower oil in a cast iron pan over medium-high heat. Fry the frozen rice discs for 2-3 minutes on each side or until golden brown and crispy. Drain them on paper towels to remove excess oil.
  7. Flake the salmon: Remove the roasted salmon from the oven and flake into large bite-sized pieces.
  8. Assemble and serve: Spoon chilled gazpacho into serving bowls, top with crispy rice discs, add flaked salmon pieces, drizzle with olive oil, and finish with freshly cracked black pepper.

Notes

  • The rice discs must be frozen before frying to help them hold their shape and become crispy.
  • If your tomatoes are not very juicy, adding ice water while blending helps achieve a smooth gazpacho consistency.
  • Removing jalapeño seeds reduces heat for a milder soup.
  • Sushirice is preferred for its stickiness, but other short-grain rice varieties can be used.
  • This dish can be prepared ahead by chilling the gazpacho and pre-cooking rice discs. Salmon is best served freshly roasted.

Keywords: gazpacho, salmon, crispy rice, summer soup, roasted salmon, cold soup, spanish recipe, fresh vegetables, healthy lunch

Find it online: https://jedentaglecker.com/corn-gazpacho-with-salmon-and-crispy-rice-recipe/