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Salmon With Sweet And Savory Rice Cakes


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rice cakes

6 ounces (about 3/4 cup) Japanese sticky rice

2 tablespoons diced red onion

1 teaspoon + 2 tablespoons canola oil

3 ounces raisins

2 tablespoons whole mustard seeds

4 tablespoons chives, cut on the diagonal

1/4 teaspoon kosher salt

1/4 teaspoon cracked black pepper

Citrus chutney

1 1/2 to 2 red-fleshed grapefruit, peeled, sectioned and diced

2 to 3 navel oranges, peeled, sectioned and diced

1 to 2 limes, peeled, sectioned and diced

1/2 teaspoon minced lemon zest

1/2 teaspoon minced lime zest

4 tablespoons sugar

1/2 teaspoon minced fresh jalapeno, or to taste

1 teaspoon minced cilantro

1 tablespoon pickled ginger (sushi ginger), cut in chiffonade

Kosher salt and freshly ground pepper to taste

The Salmon

1 pound salmon fillets, cut into 4 equal portions

1/2 teaspoon kosher salt

1 teaspoon canola oil

Leaves from 1 bunch watercress

8 cilantro sprigs

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