Maple-Ginger Salmon with Peach Salsa Recipe
Mouthwatering maple-ginger salmon with peach salsa is a light, healthy very flavourful company-worthy meal. Loving peach season!
Prep Time35 mins
Cook Time10 mins
Total Time45 mins
Servings (change as needed): 2 large portions (or 3 smaller)
- 1 lb salmon fillet
- 1/2 tsp cornstarch
- 1/4 cup maple syrup
- 2 tbsp soy sauce (I use naturally brewed, lower salt)
- 1 tsp fresh grated ginger
- 1 clove garlic, minced
- 1/4 tsp ground pepper
- 2 cups peaches, diced, skin on (about 3 peaches)
- juice of 1 lime (about 2 tbsp)
- 1 tbsp honey
- 1 tsp grated ginger
- 1 tbsp green onion, minced (or more)
- 2 tsp olive oil
- 1 tbsp balsamic vinegar
- 1/4 tsp each, salt and pepper
- 1/2 tsp sriracha (optional)
- 2 tbsp herbs (e.g. chives, parsley)
Preheat oven to 425F
MARINATE THE SALMON: Put maple syrup, soy sauce, ginger, garlic and pepper in a sealed bag. Squish to blend. Add salmon. Marinate salmon for 20-30 minutes.
MAKE THE SALSA: Place all salsa ingredients in a bowl and mix well. Set aside.
ROAST THE SALMON: Remove salmon from marinade. Reserve the marinade. Place salmon on a foil lined pan, sprayed with oil. Pour the reserved marinade into a small microwavable measuring cup or bowl. Add the cornstarch and blend. Microwave for 40 seconds to thicken glaze. Pour over salmon. Roast Salmon for 8-12 minutes (depending on thickness of salmon) or until just flaky and still a bit darker pink inside. Figure 10 minutes per inch of thickness. Don't overdo it.
SERVE: Place roasted salmon on a large serving dish or individual plats. Garnish with chopped parsley and serve immediately with peach salsa on top or on the side. Note 1 to make ahead.
- Make Ahead: Salmon can made ahead, cooled, refrigerated for up to 2 days and served cold or room temperature. If serving the next day, make the salsa on the day of serving.