There are so many wonderful things about living here in the Pacific Northwest. Some of the things that we enjoy are the abundance of wild caught salmon and fresh picked red raspberries . When in season we can easily find salmon at our local stores for a reasonable price or if you are the adventurous type, you could go down to the river and catch your own.
Our family likes to eat healthy meals so I am constantly looking for tasty “good for you” dishes that I can cook easily after a long day at the office. Salmon is easy to make and is perfect for those busy weeknights when you don’t have much time to prepare meals for yourself or your family. My Asian inspired Honey Ginger Salmon with a Spicy Raspberry Mango Salsa is perfect for those situations. Just imagine a sweet and spicy glazed salmon fillet nestled on the top of some gorgeous black rice topped with a zesty fresh raspberry mango salsa. This exotic dish tastes great and looks so beautiful that you just might forget that it was healthy for you too. Enjoy! Tessa
Honey Ginger Salmon Ingredients:
- 3 – 6 oz. salmon fillets (use wild not farmed)
- 2 Tbls. honey
- 1 Tbls. minced fresh ginger
- 1 Tbls. Indonesian soy sauce
- 1 tsp. minced garlic
- juice of 1 lime
- a big pinch of salt
Before preparing the salmon, cook 3 servings black rice according to the manufacturer’s directions. Black rice takes a bit more time to cook than white rice so be sure to start early and figure how much time you need before preparing the Honey Ginger Salmon. Preheat your oven to 400 degrees. Grab a medium sized baking dish and line with foil. Spray with non stick spray. Place salmon fillets in the baking dish. Whisk together the remaining ingredients and brush the glaze on the salmon. Bake for about 15 minutes uncovered or until salmon flakes with a fork. While baking the salmon prepare the Spicy Raspberry Mango Salsa. See below.
Spicy Raspberry Mango Salsa Ingredients:
- 2 mangoes (cut into cubes)
- 1/3 c. chopped red onion
- 1/3 c. chopped fresh cilantro
- 1/2 – 2/3 c. fresh red raspberries
- juice of one lime
- 1/2 red jalapeno pepper minced
- 1 tsp. sambal oelek
- 1/2 tsp. salt
Grab a small bowl and lightly mix together the above ingredients. Taste it. Correct the salt or heat if necessary.
To serve the Honey Ginger Salmon with Spicy Raspberry Mango Salsa, place a scoop of cooked black rice on plate. Stack your salmon fillet on the rice, and top with a about a 1/2 cup of raspberry mango salsa. Serve with lime wedges and a cucumber salad. Makes 3 servings.