Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa
This Asian Salmon recipe is sweet and spicy, tender, juicy and packed with flavor from a marinade that doubles as the Asian glaze - NO DOUBLE WORK; and my favorite part - it's complemented by bright, refreshing Blueberry Salsa! This Asian Salmon recipe is easy, healthy and makes a fabulous every day dinner but is crazy delicious enough for company!
Servings 3 -4
Ingredients
- 1 pound salmon fillets
Sweet and Spicy Marinade/Sauce
- 1/3 cup apricot preserves
- 1/4 cup less sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 2 teaspoons Asian chili sauce/Sriracha
- 1 tsp EACH garlic powder, onion powder
- 1/4 tsp EACH ground ginger, pepper
- 2 teaspoons cornstarch
Easy Blueberry Pineapple Salsa
- 6 ounces blueberries
- 1 cup fresh pineapple, chopped
- 1 red bell pepper, diced
- 5 green onions, chopped
- 1 tablespoon apricot preserves, melted
Instructions
- Whisk together all of the marinade/sauce ingredients EXCEPT for the cornstarch. Add 1/3 cup of marinade to a freezer bag with salmon. Reserve the rest. Marinate salmon at room temperature for 60 minutes.
- Meanwhile, prepare the salsa by tossing all the salsa ingredients in a bowl until well combined. Refrigerate.
OVEN DIRECTIONS:
- When ready to cook, heat oven to 425°F. Heat 1/2 tablespoon sesame oil in a nonstick ovenproof skillet over medium-high heat (you may use a regular nonstick skillet and transfer fish to a baking pan lined with foil after searing). Pat salmon dry and add salmon to skillet; sear for 1-2 minutes per side. When well browned on each side, transfer the skillet to the oven.
- Roast until the salmon reaches an internal temperature of 135°F and is slightly firm to the touch, about 4 to 7 min, depending on thickness. Remove salmon to a plate, and tent with foil while you prepare the sauce.
GRILL DIRECTIONS
- Lightly grease grill and heat grill to medium heat. Pat salmon dry. (If salmon has skin, remove skin after grilling). Grill, uncovered, for 4 to 6 minutes per 1/2-inch thickness or until fish begins to flake when tested with a fork. Turn the fish once halfway through grilling. When done, remove from grill and let rest while you prepare the sauce.
SAUCE
- Whisk in 2 teaspoons of cornstarch to the reserved marinade/sauce, then transfer the sauce to a small saucepan. Bring to a boil, reduce heat, and simmer until thickened. Spoon the sauce over the fish then top with the salsa.