Tag Archives: Forbidden rice

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.

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