Hoisin Glazed Salmon with Mango Pepper Salsa and Chinese Black Rice
When having people over for a dinner party, I think it’s safe to say most everyone is interested in making an entree that is impressive, but one that won’t involve a crazy amount of time spent frantically working in the kitchen all day to get it all prepared. Am I right?
Today, I have a spring entree that will add some “wow factor” to your guests at the dinner table, and have you saying to yourself “wow, that was easy!”
Begin with the freshest fish you can find; in this case, wild Alaskan King salmon, known for its rich, buttery flavor. It’s delicious all on its own, but with a little dressing up, it becomes something amazing. I love entrees like this that let the the fish shine through, with accents that enhance the flavor, rather than overpowering it.
Prepare a simple glaze that will be spooned over the fish just before baking in the oven. Once out of the oven you will top with a fresh mango/pepper salsa. Easy, right?
To create a more dramatic plate, try adding some Chinese black rice, with its fantastic deep dark color, and hues of purple .
Some also refer to Chinese Black rice as Emperor’s rice or Forbidden rice because at one time it was the exclusive rice of the Chinese emperors. It is a medium-grain variety of rice from China that has a covering of black bran. The flavor is nutty, and has a slightly chewy texture, well suited on its own, or with sauteed vegetables such as sweet potatoes an kale. It’s a nice change from brown rice, and definitely adds a lot more interest on the plate. If you can’t find Chinese Black rice in your grocery store, you will find it online.
~Try my Crab Wontons with Plum Sauce to get you started.
~Looking for a salad to go with this entree? Try my Easter Egg Radish Salad with Sesame Ginger Dressing.
~For dessert, how about Green Tea Cheesecake with Fresh Berries?
Hoisin Glazed Salmon with Mango Pepper Salsa and Chinese Black Rice
Glaze:
3/4 cup hoisin sauce
2 tablespoons brown sugar
1/2 tablespoon chopped garlic
2 tablespoons fresh lime juice
2 tablespoons rice wine vinegar
8 (6-ounce) pieces salmon fillet
Salsa:
1 mango, chopped fine
1 bunch cilantro, chopped
4-6 plum tomatoes, chopped
1 each: red, yellow, green bell pepper, finely chopped
1/4 cup finely chopped red onion
3 green onions (green part only) chopped
1/2 jalapeno pepper, minced
1 tablespoon minced garlic
2 teaspoons tomato paste
1 tablespoon honey
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon Siracha sauce
Chinese Black Rice, cooked according to package directions.
For Glaze: Whisk all ingredients together in a medium bowl.
For Salsa: Combine all ingredients together in a medium bowl.
Preheat oven to 400 degrees. Place salmon, skin-side down, on a foil lined baking sheet. Spoon glaze over salmon. Bake in oven about 20 minutes (internal temperature of salmon should be 135 degrees). Allow salmon to rest 5 mintues, covered with foil.
Using a spatula, lift salmon to separate from the skin and place on each of the dinner plates. Spoon 2-3 tablespoons of the salsa atop each of the salmon fillets. Serve with Chinese black rice.
8 servings.
That is a visually stunning dish! (And I’m sure with the flavor to match.)
Tasty Trix´s last blog ..Eureka Beet Salad
Absolutely gorgeous photo what kind of camera do you use? My goodness so life like its right in front of me….love these colors~!
pegasuslegend´s last blog ..Oatmeal Peanut Butter Sandwich Cremes (Knockoff Cookies)
looks really good with the stark contrast and I know the nutty goodness of that rice so having it with your delicious salmon is – well – the bomb!
doggybloggy´s last blog ..pouring without snoring
Wow, that just looks gorgeous. I bet it tastes delicious, too! I love salsas with mango
Liren´s last blog ..Happy California Cows Also Make…Yogurt
Hi Debi,
Thanks so much for the sweet comments you
have left me, on
http://www.justgetoffyourbuttandbake.com
Your site is spectacular! I am looking forward
to your new cookbook. My site recently moved
to the above url.
I will be back to try some of your amazing
recipes.
Thanks again,
Jonna
Jonna´s last blog ..MINI MONKEY BREAD
Talk about a ‘wow’ dish! This is so striking in color, and certainly the flavors are just as vibrant.
I would gladly be a guest at this dinner party! It’s true that presentation can really add so much to a dish and the rice here really makes the colors of the salmon and fruit pop. Beautiful!
Cara´s last blog ..Scallops with Roasted Cauliflower & Walnut Sauce
Gorgeous presentation!
Oh Debi – this is amazing!
I do so love black rice AND salmon. 
Krista´s last blog ..Peaceful Days and Roasted Green Bean Salad with Shredded Chicken, Lime and Cilantro
What an incredible dish! I love the hoisin glaze and the mango salsa, and an amazing contrast in color with black rice!
5 Star Foodie´s last blog ..BSI: Asparagus and Asparagus Fettuccine with Meyer Lemon Butter Sauce
Wow, I love the look of this dish. And I happen to have forbidden rice in my pantry that has been largely ignored…time to rectify that!
Alta´s last blog ..Daring Cooks: Risotto
what a great dish-full of flavor and colors..
sweetlife
sweetlife´s last blog ..Happy St. Patrick’s Day
Great dish and beautiful color combination. I love black rice, it always remains firm and has a great flavor, which is perfect with that mouth watering salmon fillet.
citronetvanille´s last blog ..Pudding or not pudding? – Mini mango, coconut and brioche pudding with caramel
This dish looks stunning. The bright color combination are as appealing to the eye, as I imagine they are flavorful.
This is such a gorgeous dish and it combines my new favourite sauce: hoisin!
Could black glutinous rice also be used? Is it the same?
Thanks everyone for stopping by! Glad you like this one.
Saveur,
Black glutinous (or black sticky rice) is not the same. Black sticky rice is also fantastic, but best used in desserts, such as pudding. I love to mix mango into the pudding as well.
Happy cooking!
Debi
Great idea to use black rice with fish or even chicken. It definitely picks up the look of the plate.