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Receta Hoisin Glazed Salmon with Mango Pepper Salsa and Chinese Black Rice
by Debi Shawcross

Hoisin Glazed Salmon with Mango Pepper Salsa and Chinese Black Rice

A simple, light entree--part of a spring dinner party menu

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Asian
Tiempo para Cocinar: Raciónes: 8

Ingredientes

  • 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.

Direcciones

  1. For Glaze: Whisk all ingredients together in a medium bowl.
  2. For Salsa: Combine all ingredients together in a medium bowl.
  3. 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.
  4. 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.