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  • Hoisin Glazed Salmon with Mango Pepper Salsa and Chinese Black Rice

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    Hoisin Glazed Salmon with Mango Pepper Salsa and Chinese Black Rice
    Prep: 30 min Cook: 20 min Servings: 8
    by Debi Shawcross
    39 recipes
    >
    A simple, light entree--part of a spring dinner party menu

    Ingredients

    • 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.

    Directions

    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.

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