Tag Archives: cilantro

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!

light seven layer dip

I made this dip for the first time during the Superbowl this year and it was such a hit that I’ve been asked to make it again for almost every party I’ve had since. It looks really great in a clear glass bowl because you can see all of the layers, which I’ve tried to photograph for you to see. It’s really filling, and is a great way to put together the cheese, beans, guacamole, salsa, and cilantro that you would have already bought for any Mexican fiesta. This can be scooped up with chips or used as a topping or filling for tacos, quesadillas, burritos and more. I usually make the guacamole and salsa myself, but this can also be made in a pinch by buying premade guacamole, salsa and pre-shredded cheese. Enjoy!

seven layer dip

Adapted from Ezra Pound Cake

Layer 1: Beans

  • 2, 16-oz cans black beans (or 1 can black beans and 1 can pinto beans), drained
  • 1 teaspoon chili powder
  • pinch of salt

Combine the beans, chili powder and salt in a small bowl. Mash lightly with a fork, if you like. Transfer the beans to an 8-inch square dish or glass bowl of a similar size.

Layer 2: Sour Cream and Cheese

  • 1 cup light sour cream (or greek yogurt)
  • 2 cups freshly grated cheese (cheddar or pepper jack)

In a small bowl, stir together the sour cream and cheese. Spread the mixture evenly over the bean layer.

Layer 3: Guacamole

  • 2 avocados, halved, seeded and peeled
  • juice of 1/2 lime
  • 1 clove garlic, minced
  • 1/4 cup diced red onion
  • 1 tomato, cored, seeded and diced

Mash avocados, lime juice, garlic and salt. Stir in the red onion and tomatoes. Taste and adjust the seasonings. Spread the guacamole over the sour cream mixture.

Layer 4: Simple Salsa

  • 3 large tomatoes, cored, seeded and diced
  • 2 jalapeños, seeded and minced
  • 1 to 2 tablespoons chopped fresh cilantro

In a medium bowl, combine the tomatoes, jalapeños and fresh cilantro. Layer the salsa over the guacamole.

Layers 5, 6 & 7:

  • 6 scallions, thinly sliced
  • Chopped fresh cilantro
  • Up to 1/4 cup grated cheese (cheddar or pepper jack)

Sprinkle scallions over the salsa. Add as much cilantro confetti as you like. Top the scallions with the cheese of your choice.

Suggestion: Serve this with a big spoon so that people can scoop all the way down to the beans.

Now kick back and have a corona, it’s mexican fiesta time!