Post by Kathy on Aug 28, 2016 15:26:10 GMT
Asian Salmon With Blueberry Pineapple Salsa
Here's to eating healthier in the New Year! Amazing! So delicious and fresh! We were wow'ed by this fantastic dinner! The marinade sauce was out of this world good! A little sweet and a little sassy! All of the marinade ingredients married well together and I already have my thinking cap on and the endless possibilities this marinade would be great on!
The salsa was so fresh with fresh blueberries, pineapple and Sweet Orange Marmalade! Add in the red bell pepper, green onions and it was amazing how these ingredients worked so well with the salmon! Love in our tummies!
You can find the original recipe on Carlsbad Cravings www.carlsbadcravings.com/sweet-and-spicy-asian-salmon-with-blueberry-pineapple-salsa/
1 pound fresh salmon fillets
Sweet and Spicy Marinade Sauce
1/3 cup Sweet Orange Marmalade
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
2 tablespoons brown sugar
2 teaspoons Asian chili sauce or Sriracha hot sauce
1/4 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon pepper
Easy Blueberry Pineapple Salsa
3/4 cup fresh blueberries
1 cup fresh pineapple, cut into cubes
1 small red bell pepper, diced
5 green onions, diced
1 tablespoon Sweet Orange Marmalade, melted
Whisk together all of the marinade/sauce ingredients. Add 1/3 cup of marinade to a freezer bag with salmon. Reserve the rest. Marinate salmon in the refrigerator for 60 minutes.
Meanwhile, prepare the salsa by tossing all the salsa ingredients in a bowl until well combined. Refrigerate.
If your salmon still has a skin on it, leave it on during searing process. This keeps the salmon from getting dry and the skin is very easy to remove. After the salmon is done searing, lift an edge of the skin up with a sharp knife and then you can just peel it off.
When ready to cook, heat oven to 425°. Heat 1/2 tablespoon of extra virgin olive oil or sesame oil in a nonstick ovenproof skillet over medium-high heat. You may use a regular nonstick skillet and transfer fish to baking pan lined with foil after searing and that's what I did and it worked perfect. Add salmon and 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° 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.
To prepare the sauce, add reserved sauce to a small saucepan. Bring to a boil, reduce heat and simmer until thickened. Spoon sauce over fish then top with salsa.
