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Seared Wasabi Glazed Salmon with Forbidden Rice Recipe

   
 

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     Seared Wasabi Glazed Salmon with Forbidden Rice

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
1 tbl Asian (toasted) Sesame oil
1 ripe Mango (1 to 1 1/4 lb), pitted, peeled and coarsely chopped
3 tbs rice vinegar
About 1/4 cup dry white wine
4 Jasmine tea bags
1 cup black or Jasmine Rice
About 1/2 tsp salt
2 1/2 tbs wasabi powder
1 tbs honey
 
1 1/3 lbs bonned, skinned wild salmon fillet, cut into 4 equal portions
2 tsp olive oil
Chopped fresh cilantro or parsley (optional)

Instructions
1. Pour sesame oil into a 10 or 12 inch ovenproof frying pan over medium heat. When hot, add mango and stir often just until heated through. 1 1/2 to 2 minutes. Scrape into a blender and add vinegar; whirl until very smooth, then whirl in white wine to give mixtures a very thin,pourable consistency (about 1/4 cup). Pour sauce into a small, microwave safe pitcher. Wipe pan clean. 2. In a 3 to 4 quart pan, combine 2 cups water and the tea bags; bring to a boil over high heat. Remove tea bags and add rice and 1/2 tsp salt; stir, cover, and bring to a simmer. Reduce heat and simmer, covered until the rice is tender to bite, 45 to 55 minutes (about 20 minutes for jasmine rice).
3. Meanwhile in a small bowl, mix 2 1/2 tbs water, wasabi powder, and honey until blended. Rinse and dry salmon. 4. Pour olive oil into the ovenproof frying pan over medium high heat. When hot, lay salmon pieces in pan, skinned side down; cook, turning once with a wide spatula, until lightly browned on both sides, 3 to 4 minutes total. Remove pan from heat and brush wasabi honey mixture over tops of salmon pieces, using it all.
5. Transfer pan with salmon to a 350 oven. Bake just until fish is opaque but still moist looking in the center of the thickest part (cut to test) 7 to 10 minutes. 6. Heat mango sauce in a microwave oven at full power, stirring occasionally, about 2 minutes total. Transfer a piece of salmon to each of four warmed plates; spoon rice equally alongside (or set salmon on rice). Drizzle mango puree around salmon and rice. Garnish with chopped cilantro or parsley, if desired, and add more salt to taste.
Notes- This striking dish comes from chef Matt Mulder, formerly of Di Sopra (upstairs at the Fiddlehead in Juneau, Alaska). Black rice, packaged by Lotus Foods under the name Forbidden Rice, is sold in the Asian foods section of well stocked supermarkets and in Asian grocery stores (as is wasabi powder).


Originally Submitted
12/5/2011





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