Tag Archives: avocado

hoisin glazed salmon with tropical salsa over black rice

Is this not the most gorgeous plate of food you’ve ever seen?

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I first made this dish for my mom’s birthday many years ago and always reminisced about how delicious and beautiful it was. Then recently, when my roommate’s mother overnighted us these gorgeous salmon fillets that she had caught in Alaska, I knew that I wanted to go all out and I dug up this recipe again! It’s so good that I knew I had to share it with you.

I love how the bright pink salmon and tropical salsa look that much brighter against the black rice. This is an easy going dish, so don’t worry too much if you don’t have everything on the list of ingredients. You can use a store bought marinade for the glaze. The salsa can be made with whatever you have around. In this recipe I included mango, avocado and strawberries, but it would also be great with pineapple and bell pepper.

hoisin glazed salmon with tropical salsa over black rice

recipe adapted from here

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
4-8 (6-ounce) pieces salmon fillet (best quality you can afford)

Salsa:
1 mango, chopped fine
1 bunch cilantro, chopped
1 avocado, diced
10 strawberries, diced
1/4 cup finely chopped red onion
3 green onions (green part only) chopped
1/2 jalapeno pepper, minced
1 tablespoon minced garlic
1 tablespoon honey
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
2 tablespoons fresh lime juice
1 tablespoon Siracha sauce

Chinese black rice (i found it at a local asian supermarket), 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 minutes, covered with foil.

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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.

This is seriously a great meal, one to remember.

Bon appetit!