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SERVINGS: 2
PREPARATION TIME: 1 HOUR

MANGO TEA FOAM

Combine cold water, S&D Black Tea Extract, and mango nectar into large bowl. Add granulated sugar and mix together with emersion blender. Add soy lecithin powder to mixture and beat for 2 to 3 minutes with emersion blender until foam forms.

THAI MANGO SAUCE

Peel and roughly chop mangos. Combine mango nectar and chopped mango into blender; blend until smooth and somewhat thick. Add fresh chopped cilantro and sweet chili sauce; blend for additional ten seconds.

MANGO TEA STICKY RICE

Peel and chop mango into small pieces. Boil water, add rice and simmer until all water has been absorbed. In separate container, whisk together coconut milk, brown sugar, salt, and S&D Black Tea Extract; heat on low. Add mixture to cooked rice. Add fresh mango and mix well.

SALMON

Air-dry salmon for approximately 10 minutes. Using a small square cookie cutter as a stencil, carefully trim salmon into symmetrical squares. Season both sides of salmon with salt and pepper. Heat canola oil in sauté pan until almost smoking. Place salmon presentation side down into pan and sear for 1 1/2 minutes on each side. When golden brown, discard remaining fat and add Thai mango sauce. Place in 500°F oven for approximately three to four minutes.

PLATE AND GARNISH

Place square cookie cutter on plate and press sticky rice 2/3 full. Wrap blanched cucumber slices around rice base. Place finished salmon on top of rice base. Top with mango tea foam, cucumber twist and micro radish greens.

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Ingredients

MANGO TEA FOAM

1/2 cup S&D Black Tea Extract
2 cups cold water
6 tbsp. mango nectar
2 tsp. soy lecithin powder
2 tbsp. granulated sugar

THAI MANGO SAUCE

2 fresh mangos
3/4 cup sweet chili sauce
1/2 bunch fresh cilantro,
chopped
4 tbsp. mango nectar

MANGO TEA STICKY RICE

2 1/2 tbsp. S&D Black Tea Extract
1 cup short grain white rice
1 fresh mango
2 tbsp. brown sugar
1/2 cup coconut milk
2 cups water
Pinch of kosher salt

SALMON

1 lb. Sashimi salmon filet
3 tbsp. canola oil
Pinch of kosher salt and
fresh cracked black pepper

GARNISH

6 radish sprouts
2 cucumber slices, slotted and twisted
4 cucumber slices cut in half lengthwise, blanched

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