Seared Wasabi-Glazed Salmon with "Forbidden" Rice Recipe – Sunset Magazine

Ingredients

• 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)