Maple-Lacquered Salmon with Forbidden Rice & Mango Salsa
Indulging in a delightful culinary experience at home can be as simple as preparing a dish with wholesome ingredients that tantalize your taste buds. One such dish is Maple-Lacquered Salmon with Forbidden Rice & Mango Salsa, a beautifully balanced meal that pairs the rich flavors of salmon with the unique textures of black rice and the refreshing sweetness of mango salsa. This recipe embraces a range of vibrant ingredients and essential nutrients that make it not just delicious but also nourishing. Let’s dive into the specifics of this fabulous dish!
Why You Will Love This Recipe
This Maple-Lacquered Salmon with Forbidden Rice & Mango Salsa offers a wonderful combination of flavors and textures that will impress anyone at your table. The salmon is flaky and buttery, lacquered with a sweet and savory maple glaze, while the forbidden rice provides a nutty depth and a satisfying chew. The fresh mango salsa adds a bright, zesty contrast, making this dish a feast for both the eyes and the palate. Plus, it’s packed with omega-3 fatty acids from the salmon, antioxidants from the black rice, and vitamin C from the mango, making it a wholesome choice for any meal.
Pro Tips for Making Maple-Lacquered Salmon with Forbidden Rice & Mango Salsa
1. **Select Fresh Salmon:** The quality of your salmon will greatly affect the overall taste of the dish. Look for wild-caught salmon if possible, as it tends to have a richer flavor.
2. **Prepare the Rice Ahead of Time:** If you can, cook the forbidden rice ahead of time. It typically takes about 25 minutes to cook, so you can use the time it takes to prepare the salmon and salsa efficiently.
3. **Adjust Spice Levels:** The red chili in the salsa can be adjusted based on your heat preference. For less spice, remove the seeds or use a milder variety.
4. **Use Fresh Ingredients:** Fresh herbs and vegetables will take your salsa to the next level. Opt for ripe avocados and perfectly ripe mangoes for the best flavor.
5. **Let Your Salmon Rest:** After cooking, allow the salmon to rest for a few minutes before serving. This helps retain moisture and flavor.
Ingredients
Here’s what you will need to prepare Maple-Lacquered Salmon with Forbidden Rice & Mango Salsa that serves 2:
For the Salmon:
- 2 salmon fillets (150g each, skin-on)
- 1 tbsp soy sauce or tamari (for gluten-free option)
- 1 tbsp neutral oil
- 2 tbsp pure maple syrup
- Salt and pepper to taste
For the Forbidden Rice:
- 1 cup black “forbidden” rice
- 1.5 cups water
- 1 tsp salt
For the Mango-Avocado Salsa:
- 1 ripe mango, diced
- 1 avocado, diced
- 1 tsp fish sauce (optional)
- 1 red chili, thinly sliced
- 1 cup cilantro leaves, roughly chopped
- Juice of 1 lime
Directions
Step 1: Begin by rinsing the forbidden rice under cold water until the water runs clear. This helps remove excess starch that can make the rice gummy.
Step 2: In a pot, combine the rinsed rice, 1.5 cups of water, and 1 tsp of salt. Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 25 minutes, or until the rice is cooked through and the water is absorbed. Remove from heat and let it sit covered for an additional 10 minutes.
Step 3: While the rice cooks, prepare the salmon. Heat 1 tbsp of neutral oil in a frying pan over medium-high heat. Season the salmon fillets with salt and pepper. Place the fillets skin-side down in the pan. Cook for about 3-4 minutes until the skin is crispy.
Step 4: In a small bowl, whisk together soy sauce or tamari and maple syrup. Flip the salmon fillets and brush the maple mixture on top. Cook for another 3-4 minutes, basting with the sauce occasionally, until the salmon is cooked to your liking.
Step 5: To prepare the mango salsa, gently toss together the diced mango, avocado, lime juice, fish sauce, sliced chili, and cilantro in a bowl. Ensure everything is well coated and season with salt to taste.
Step 6: To serve, plate the forbidden rice first, top it with the maple-lacquered salmon, and finish with a generous helping of mango salsa on top. Enjoy right away!
Nutritional Information (Per Serving)
Calories: 620 kcal
Macronutrients:
- Protein: 38g
- Fat: 22g (Healthy fats: 15g)
- Carbohydrates: 68g
- Fiber: 8g
Micronutrients:
- Vitamin C: 70% DV (from mango/lime)
- Omega-3s: 2.1g (from salmon)
- Iron: 15% DV (from black rice)
FAQs
Can I substitute the salmon with another fish?
Yes! You can use other fatty fish like trout or even a leaner fish like cod, but cooking times will vary based on the thickness of the fillets.
Is forbidden rice the same as black rice?
Yes, forbidden rice is often referred to as black rice. It has a similar taste and nutritional profile.
Can I make the mango salsa ahead of time?
Indeed, you can make the salsa a few hours in advance, but for the best texture, enjoy it fresh. If made early, store it in the refrigerator and add the avocado just before serving.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat the salmon gently to preserve its flavor and texture.
Is this recipe gluten-free?
Yes, by using tamari instead of soy sauce, this dish is gluten-free. Always check the labels of your ingredients to ensure they meet your specific dietary needs.
Conclusion
Maple-Lacquered Salmon with Forbidden Rice & Mango Salsa is not just a meal; it’s an experience that combines health and deliciousness in one beautiful presentation. Perfect for a weeknight dinner or an impressive dish for guests, this recipe encourages a deep appreciation for wholesome ingredients while offering a burst of flavor that everyone will love. Experience this delightful culinary journey, and don’t forget to share your thoughts and variations in the comments below!
