Tenderly baked salmon is topped with the warm hibiscus salsa and plenty of fresh cilantro. A bed of steamed rice soaks up all the fantastic hibiscus salsa to create a beautiful dinner for two. I am excited to be partnering with Land O’ Lakes this year to bring you exciting new recipes. Thank you for supporting the brands I collaborate with.
I became enamored with hibiscus after my first sip of agua de Jamaica. I was ten years old, the temperature had spiked to 110 degrees in Mexico, and after hours of walking to the local mercado, I was drawn to the agua vendor with his cart of brightly colored Aguas Fresca to quench my thirst.
We were spending the summer in Mataromos, Mexico with my abuelitos. Papi thought it would be an excellent way for us to spend some quality time with our extended family while he made a few repairs to his childhood home. After two weeks, we became restless and begged him to take us to explore the city, where he took us to the local mercado.
Local vendors sold anything from clothes, toys, homemade dolls, jewelry, and pottery. We walked from stall to stall searching for treasures. After a few hours in the heat, we walked by the vendor selling Aguas. I immediately requested the bright, vibrant, red flavor which the vendor explained was made from flor de Jamaica. I was an immediate fan after the first sip.
Since then, my love for hibiscus has only grown. I enjoy infusing my recipes with hibiscus as it pairs well with so many ingredients, from fruit to protein to seafood, hibiscus adds a subtly sweet, tart, earthy flavor to dishes.
When Land O’Lakes asked me to share a dinner idea for two, I knew I wanted to feature hibiscus in a new and exciting way. I knew I wanted to cook salmon, as I always keep my freezer stocked with salmon for a quick and easy dinner option. My first thought was to create a marinade or glaze to serve over the salmon, but I wanted to highlight the tanginess of the hibiscus in this dish and use the flowers also. Then, I remembered how in Mexico you can order hibiscus tacos. The hibiscus is hydrated, then sautéed lightly and served in a warm tortilla.
I ran with this inspiration. First, I hydrated the hibiscus flowers, then sautéed them with a Land O Lakes® Butter in Half Sticks, balsamic vinegar and a touch of sugar to create a vibrant, earthy salsa to serve over baked salmon on a bed of rice. The tenderly baked salmon is topped with the warm hibiscus salsa and plenty of fresh cilantro. A bed of steamed rice soaks up all the fantastic hibiscus salsa to create a beautiful dinner for two. I like to keep my fridge stocked with Land O Lakes® Butter in Half Sticks which I use to create easy, everyday meals or an impromptu dinner for two.
You can find hibiscus sold by the pound or in tea bags in Latin markets. I prefer to buy the whole flowers which have a fresher, brighter flavor. Look for flowers that are free of bruises or dark spots. Hibiscus can be stored in the pantry for up to six months.
I’m also including a short video on how to prepare the baked salmon with Hibiscus Salsa.
Baked Salmon with Hibiscus Salsa
Yield 2 Serves
Tenderly baked salmon is topped with the warm hibiscus salsa and plenty of fresh cilantro.
1/2 cup hibiscus flowers
1 cup water
2 pieces of salmon
2 tablespoons Land O Lakes® Butter in Half Sticks, melted
1 teaspoon salt
1 teaspoon pepper
2 tablespoon Land O Lakes® Butter in Half Sticks
1/4 cup onions, finely minced
2 garlic cloves, finely minced
Hydrated hibiscus flowers
1 tablespoon balsamic vinegar
1 tablespoon sugar
1 teaspoon salt
1 teaspoon pepper
1/4 cup cilantro
To Prepare Hibiscus Flowers:
Hydrate hibiscus flowers with water; set aside.
To Prepare Salmon:
Pre-heat oven to 350 degrees.
Place salmon in baking dish, season with melted butter, salt, and pepper. Bake at 350 degrees for 20 minutes.
To Prepare Hibiscus Salsa:
Melt butter in a skillet over medium-high heat. Sauté onion and garlic cloves until light and translucent. Stir in hydrated hibiscus leaves and sauté for 3 minutes. Stir in balsamic vinegar, sugar, salt, and pepper and continue to sauté for about 2 minutes until all sugar is dissolved. Serve over warm salmon, top with cilantro.
Recipe by Vianney Rodriguez – Styling by Vianney Rodriguez – Photos by Jason David Page
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