BALSAMIC GLAZED SALMON WITH STRAWBERRY SALSA

BALSAMIC GLAZED SALMON WITH STRAWBERRY SALSA

Author: Jessie
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 minutes
Yield: Serves 4

INGREDIENTS
FOR THE SALMON:

• 1.5 lb. wild salmon fillet
• 1/4 cup balsamic vinegar

FOR THE STRAWBERRY SALSA:

• 1.5 cups diced strawberries
• 1/4 cup cilantro
• 1 Tbsp. diced jalapeño
• 2 Tbsp. diced green onion
• 2 tsp. lime juice
• salt and pepper to taste

INSTRUCTIONS
FOR THE SALMON:

1. Heat oven to 375 F.
2. Place salmon fillet on a baking sheet and use a pastry brush to brush it with a few coats of balsamic vinegar. Reserve the rest of the balsamic for later. Season salmon with a dash of salt and pepper.
3. Bake salmon for 15-20 minutes until cooked to your desired level of doneness. For well done fish, you may need to add a couple of extra minutes in the oven.
4. When salmon is cooked, brush a bit of the remaining balsamic vinegar over the top. Top salmon with strawberry salsa and serve immediately.

FOR THE STRAWBERRY SALSA:

1. Combine strawberries, cilantro, jalapeño, green onion, lime juice in a medium bowl.
2. Add salt and pepper to taste.
3. Store salsa in the fridge until you’re ready to serve.

NOTES

• Cooking time may vary depending on the size/shape of your filet and the level of doneness you like – I like my salmon not quite well done. Start checking your salmon around the 10 minute mark if you’re worried about cook time. I
• You can easily make this salsa a day or two ahead of time – just store it in the fridge until you’re ready to eat!
• Use sustainably fished Wild Alaskan Salmon for this recipe – we like King or Sockeye salmon with this salsa!

source:http://www.lifeasastrawberry.com

Salmon Teriyaki

Salmon Teriyaki

Course Main
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 225 kcal
Author Dinner at the Zoo

Ingredients

• 4 salmon fillets (approximately 4 ounces each)
• salt and pepper to taste
• cooking spray
• 1 tablespoon vegetable oil
• 2 tablespoons sesame seeds
• 2 tablespoons sliced green onions
• For the teriyaki sauce:
• 2 tablespoons soy sauce
• 1/4 cup water
• 1 1/2 tablespoons brown sugar
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 teaspoons of honey
• 1/2 teaspoon toasted sesame oil
• 2 teaspoons cornstarch

Instructions

1. For the teriyaki sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
2. Mix the cornstarch with 1 tablespoon of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
3. Heat the oil in a large pan over high heat. Season the salmon fillets with salt and pepper to taste. Place the salmon, skin side up in the pan and sear until a golden brown crust forms, about 5 minutes. Turn the salmon and cook for approximately 5 minutes on the other side, or until cooked through.
4. Pour the teriyaki sauce over the salmon. Add the sesame seeds and green onions and serve.

source:https://www.dinneratthezoo.com

One Pan Baked Teriyaki Salmon and Vegetables

One Pan Baked Teriyaki Salmon and Vegetables

Prep time 10 mins
Cook time 20 mins
Total time 30 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: Asian
Serves: 4

Ingredients

• 1 large salmon fillet (or 4 6-ounce salmon fillets)
• 2 bell peppers (red or green), chopped (see note)
• ½ white or red onion, chopped
• 1 cup chopped or sliced carrots
• 2 cups broccoli florets
• salt and pepper, to taste
• 2 tablespoons oil
• 1½ cups of your favorite teriyaki sauce OR use my favorite recipe below

teriyaki sauce

• 1 cup water
• ¼ cup soy sauce
• 2 teaspoons minced garlic
• ¼ teaspoon ground ginger
• ¼ cup packed brown sugar
• 2 tablespoons honey
• ¼ cup cold water + 2 tablespoons corn starch
• 2 teaspoons sesame seeds

meal prep

• 4 resealable containers
• 2-3 cups steamed white rice

Instructions

1. First make the sauce. Combine water, soy sauce, garlic, ginger, brown sugar, and honey in a medium sauce pan and whisk to combine. Bring to a boil over medium-high heat. Stir together cold water and corn starch until dissolved, then whisk into boiling sauce and reduce heat to medium-low. Remove from heat, stir in sesame seeds, and allow to cool while you prepare the veggies and salmon.
2. Preheat oven to 400 degrees. Grease a large baking sheet and arrange salmon in the center. Combine vegetables in a large bowl along with oil. Toss to coat. Transfer to baking sheet arranging the vegetables so that they are around but not on top of the salmon. Season vegetables and salmon with salt and pepper to taste.
3. Drizzle ⅔ of the sauce over the salmon and veggies. Bake for 15-20 minutes until salmon is flaky and tender and veggies are easily pierced with a fork. Steam/cook the rice while the salmon is baking.
4. Drizzle with remaining sauce and serve immediately OR follow next step for meal prep.
5. For meal prep: divide rice, salmon, and veggies between four resealable containers and teriyaki sauce in it's own small container. Refridgerate for up to 1 week. To reheat, simply remove the lid from the containers and microwave for 2-4 minutes until hot throughout. (See tip) Serve with reheated remaining teriyaki sauce

source:http://www.lecremedelacrumb.com