Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa
- 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
- 1/4 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon pepper
2 teaspoons cornstarch
Easy Blueberry Pineapple Salsa
- 6 oz. blueberries
- 1 cup fresh pineapple, chopped
- 1 red bell pepper, chopped small
- 5 green onions, chopped
- 1 tablespoon apricot preserves, melted
- 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 in the refrigerator for 60 minutes.
- Meanwhile, prepare the salsa by tossing all the salsa ingredients in a bowl until well combined. Refrigerate.
- 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 baking pan lined with foil after searing). 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°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.
- To prepare the sauce, whisk in 2 teaspoons cornstarch to reserved marinade/sauce then add sauce to a small saucepan. Bring to a boil, reduce heat and simmer until thickened. Spoon sauce over fish then top with salsa.