Wasabi Salmon with Black Rice (Roman)

[jamaesi]

I made this recipe a few days ago and it was incredibly good! I served it with a salad of baby lettaces and spinach, carrots, brocolli, and green beans, all grown locally and organicly.
I really don't like cooked fish (mm, sushi) but this was very delicious.

I just wanted to share it with everyone. You can really use any rice with this recipe- but if you haven't tried Forbidden/Black Rice it's worth a try, it's got a really interesting taste, sort of nutty! Basmati rice makes a good sub for Jasmine rice.

If you do use the black rice be sure to rinse it well. My rice cooker blew up when I was making black rice and my entire kitchen was purple for weeks!




Seared Wasabi-Glazed Salmon with Forbidden Rice

1 tablespoon Asian (toasted) sesame oil
1 ripe mango (1 to 1 1/4 lb.), pitted, peeled, and coarsely chopped
3 tablespoon rice vinegar
1/4 cup dry white wine (optional)
4 jasmine tea bags
1 cup Forbidden Black Rice or Jasmine Rice (see notes)
1/2 teaspoon salt
2 1/2 tablespoons wasabi powder (see notes)
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 (optional)

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 bow, 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 puree around salmon and rice. Garnish with chopped cilantro. If desired, and add more salt to taste.

[Katzpur]

Originally Posted by jamaesi

I made this recipe a few days ago and it was incredibly good! I served it with a salad of baby lettaces and spinach, carrots, brocolli, and green beans, all grown locally and organicly.
I really don't like cooked fish (mm, sushi) but this was very delicious.

I just wanted to share it with everyone. You can really use any rice with this recipe- but if you haven't tried Forbidden/Black Rice it's worth a try, it's got a really interesting taste, sort of nutty! Basmati rice makes a good sub for Jasmine rice.

If you do use the black rice be sure to rinse it well. My rice cooker blew up when I was making black rice and my entire kitchen was purple for weeks!




Seared Wasabi-Glazed Salmon with Forbidden Rice

1 tablespoon Asian (toasted) sesame oil
1 ripe mango (1 to 1 1/4 lb.), pitted, peeled, and coarsely chopped
3 tablespoon rice vinegar
1/4 cup dry white wine (optional)
4 jasmine tea bags
1 cup Forbidden Black Rice or Jasmine Rice (see notes)
1/2 teaspoon salt
2 1/2 tablespoons wasabi powder (see notes)
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 (optional)

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 bow, 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 puree around salmon and rice. Garnish with chopped cilantro. If desired, and add more salt to taste.

That sounds yummy, jamaesi! My husband and I love Salmon. I can't wait to try your recipe! (I guess I'm going to have to, though; he's out of town for the next week.) Can you get most of the ingredients at a good-sized supermarket? I've never even heard of wasabi powder, so I'm wondering if I'm going to have to go to a specialty store for it, and possibly the black rice.

[jamaesi]

Most grocery stores should have the wasabi powder- my tiny local one has it- look near the spices. Most big supermarkets have a foreign foods section that should have all the things you need.

As for the black rice, I had to order it online from Lotus Foods, but more and more of the supermarkets are starting to carry many varieties of rice. Jasmine and basmati rice are easier to find, and basmati is nutty like black rice.


Hope you enjoy it!

[kreeden]

I get hungery just seeing the title to this thread .... could someone please start another above it ?

It does sound sooo good .

[MidnightBlue]

That sounds delicious, jamaesi!

We love salmon and wasabi, and I love rice. I'll plan to try that recipe soon. Thanks!

[MidnightBlue]

Tried the recipe tonight, sort of. I made it with brown rice seasoned with ginger -- trying to work with what I've got -- and I used more honey in the glaze than the recipe called for. The latter was a mistake; we both thought it could have used a bit more kick. Next time I'll know. I think the jasmine rice would have been an improvement, too.

In other words, it would have been better if I'd followed the recipe more closely. But it was still very good.

[evearael]

This does look delicious! We shall have to try it for our next romantic evening in.

[Willamena]

Wow, that sounds awesome. I'm going try it this weekend.