Wasabi Glazed Salmon
Wasabi Glazed Salmon
Yield: 4 servings
Prep: 10 min
Cook: 1 hr 10 min
Ready: 1 hr 20 min
1 tablespoon toasted sesame oil
2 ripe peaches pitted, peeled, and coarsely chopped
3 tablespoon rice vinegar
1/4 cup dry white wine (optional)
4 jasmine tea bags
1 cup forbidden rice
1/2 teaspoon salt
2 1/2 tablespoons wasabi powder (see notes)
1 tablespoon agave syrup
1 1/3 pounds boned, skinned wild salmon fillet, cut into four equal pieces
2 teaspoons olive oil
Chopped fresh cilantro or parsley (optional)
Pour sesame oil into a 10- to 12-inch ovenproof frying pan over medium heat. When hot, add peach 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 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 down to a simmer. Simmer, covered, until rice is tender to bite, 45 to 55 minutes.
Meanwhile, in a small bow, mix 2 1/2 tablespoons water, wasabi powder, and agave 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-agave 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 peach sauce slowly in a sauce pan until very warm.
Transfer a piece of salmon to each of four warmed plates; spoon rice equally alongside (or set salmon on rice). Drizzle peach puree around salmon and rice. Garnish with chopped cilantro. If desired, and add more salt to taste.