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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!
👥 3 Servings⏱️ Prep & Cook: 49 min⏳ Prep: 10 min🔥 Cook: 9 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- oven
- pan
- skillet
- saucepan
📝 Preparation Steps
1
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.
cornstarch2 teaspoons
2
Meanwhile, prepare the salsa by tossing all the salsa ingredients in a bowl until well combined. Refrigerate.
3
OVEN DIRECTIONS:
4
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.
sesame oil1 tablespoon
5
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.
6
GRILL DIRECTIONS
7
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.
8
SAUCE
9
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.
cornstarch2 teaspoons
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