- 1 tablespoon Asian (toasted) sesame oil
- 1 ripe mango (1 to 1 1/4 lb.), pitted, peeled, and coarsely chopped
- 3 tablespoons rice vinegar
- About 1/4 cup dry white wine (optional)
- 4 jasmine tea bags
- 1 cup black or jasmine rice (see notes)
- About 1/2 teaspoon salt
- 2 1/2 tablespoons wasabi powder (see notes)
- 1 tablespoon honey
- 1 1/3 pounds boned, skinned wild salmon fillet, cut into four equal pieces
- 2 teaspoons olive oil
- Chopped fresh cilantro or parsley (optional)
- calories 543
- caloriesfromfat 31 %
- protein 36 g
- fat 19 g
- satfat 3.1 g
- carbohydrate 57 g
- fiber 0.8 g
- sodium 379 mg
- cholesterol 94 mg
How to Make It
Pour sesame oil into a 10- to 12-inch ovenproof frying pan over medium heat. When hot, add mango and stir often just until heated through, 1 1/2 to 2 minutes. Scrape into a blender and add vinegar; whirl until very smooth, then whirl in enough white wine or water to give mixture a very thin, pourable consistency (about 1/4 cup). Pour sauce into a small, microwave-safe pitcher. Wipe pan clean.
In a 3- to 4-quart pan, combine 2 cups water and the tea bags; bring to a boil over high heat. Remove tea bags and add rice and 1/2 teaspoon salt; stir, cover, and bring to a simmer. Reduce heat and simmer, covered, until rice is tender to bite, 45 to 55 minutes (about 20 minutes for jasmine rice).
Meanwhile, in a small bowl, mix 2 1/2 tablespoons water, wasabi powder, and honey until blended. Rinse and dry salmon.
Pour olive oil into the 10- to 12-inch ovenproof frying pan over medium-high heat. When hot, lay salmon pieces in pan, skinned side down; cook, turning once with a wide spatula, until lightly browned on both sides, 3 to 4 minutes total. Remove pan from heat and brush wasabi-honey mixture over tops of salmon pieces, using it all.
Transfer pan with salmon to a 350° regular or convection oven. Bake just until fish is opaque but still moist-looking in center of thickest part (cut to test), 7 to 10 minutes.
Heat mango sauce in a microwave oven at full power (100%), stirring occasionally, about 2 minutes total. Transfer a piece of salmon to each of four warmed plates; spoon rice equally alongside (or set salmon on rice). Drizzle mango purée around salmon and rice. Garnish with chopped cilantro, if desired, and add more salt to taste.