Glazed Salmon over Black Rice with a Mango Salsa - MSNewsNow.com - Jackson, MS

Glazed Salmon over Black Rice with a Mango Salsa

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.*

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.

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.

8 servings.

*Soak black rice in water overnight. Drain and rinse well and cook according to directions.

Questions? Email Julie Levanway.

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