Seared Wasabi-Glazed Salmon With "Forbidden" Rice

By Sunset
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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)

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