Seared Wasabi-Glazed Salmon with "Forbidden" Rice

Seared Wasabi-Glazed Salmon with "Forbidden" Rice
Photo by James Carrier

Ingredients

  • 1 cup black or jasmine rice (see notes)
  • 1 cup black or jasmine rice (see notes)
  • 1 tablespoon honey
  • Chopped fresh cilantro or parsley (optional)
  • 2 teaspoons olive oil
  • 4 jasmine tea bags
  • 1 tablespoon honey
  • + 17 more ingredients
    • 3 tablespoons rice vinegar
    • 4 jasmine tea bags
    • About ¼ cup dry white wine (optional)
    • 1 ripe mango (1 to 1 1/4 lb.), pitted, peeled, and coarsely chopped
    • 1 1/3 pounds boned, skinned wild salmon fillet, cut into four equal pieces
    • 1 tablespoon Asian (toasted) sesame oil
    • Chopped fresh cilantro or parsley (optional)
    • 2 teaspoons olive oil
    • 2 ½ tablespoons wasabi powder (see notes)
    • About ½ teaspoon salt
    • About ¼ cup dry white wine (optional)
    • 2 ½ tablespoons wasabi powder (see notes)
    • About ½ teaspoon salt
    • 1 ripe mango (1 to 1 1/4 lb.), pitted, peeled, and coarsely chopped
    • 3 tablespoons rice vinegar
    • 1 1/3 pounds boned, skinned wild salmon fillet, cut into four equal pieces
    • 1 tablespoon Asian (toasted) sesame oil

1. Pour sesame oil into a 10- to 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 enough white wine or water to give mixture a very thin, p...

View full recipe at My Recipes

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