We have salmon in the freezer from the last catch and I have been on the hunt for a twist on the usual recipe. I found a great one at Sunset Magazine, by chef Matt Mulder and thought I would share. This looks delicious! While I will be using the frozen catch, I do suggest fresh Alaska salmon which is easiest to find during the peak of the commercial harvest, mid May to mid September, which conveniently enough, is now.
Seared Wasabi-Glazed Salmon with “Forbidden” Rice
- 1 tablespoon Asian (toasted) sesame oil
- 1 ripe mango (1 to 1 /4 lb.) pitted, peeled and coursely chopped
- 3 tablespoons rice vinegar
- 1/4 cup dry white wine
- 4 jasmine tea bags
- 1 cup black or jasmine rice
- 1/2 teaspoon salt
- 2 1/2 tablespoons wasabi powder
- 1 tablespoon honey
- 1 1/3 pounds boned, skinned wild salmon fillet, cut into four equal pieces
- 2 teaspoons olive oil
- Chopped fresh cilantro or parsley
- 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, pourable consistency (about 1/4 cup). Pour sauce into a small, microwave-safe pitcher. Wipe pan clean.
- 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 teaspoon salt; stir, cover, and bring to a simmer. Reduce heat and simmer, covered, until rice is tender to bite, 45 to 55 minutes (about 20 minutes for jasmine rice).
- Meanwhile, in a small bowl, mix 2 1/2 tablespoons water, wasabi powder, and honey until blended. Rinse and dry salmon.
- Pour olive oil into the 10- to 12-inch 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.
- Transfer pan with salmon to a 350° regular or convection oven. Bake just until fish is opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
- Heat mango sauce in a microwave oven at full power (100%), 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 purée around salmon and rice. Garnish with chopped cilantro, if desired, and add more salt to taste.