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Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver of The Marine Room hosted a cooking demonstration at Sharp Grossmont Hospital and featured the below recipe.
Combine soy sauce, mirin and chili oil in small bowl. Marinate salmon for 1 hour. Drain salmon. Discard marinade. Heat grapeseed oil in non-stick pan until it starts to smoke. Carefully add salmon. Cook 1 minute to medium rare, or until salmon starts to caramelize. Cool. Combine salmon with rice and chives. Season to taste with sea salt and freshly ground black pepper. Form six small cakes. Serve as appetizer or side dish.
Serving size: 1 salmon cake. 230 calories, 12 grams fat, 0.3 grams fiber.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.