Maple Soy Salmon with Peach Salsa
Mouthwatering maple soy salmon with peach salsa is an impressive company-worthy dish bursting with flavor. And easy to make. The maple, ginger, soy and garlic glaze is fantastic. When you add the fresh peach salsa spiked with lime, honey and balsamic.... mouth watering.
Servings (change as needed): 2
- 1 pound (450g) salmon fillet (2 fillets or one larger piece)
- 1/2 teaspoon cornstarch
- 1/4 cup (60ml) maple syrup
- 2 tablespoon soy sauce (I use low sodium)
- 1 teaspoon fresh grated ginger
- 1 clove garlic, minced
- 1/4 teaspoon ground pepper
- 2 cups peaches, diced, skin on (about 3-4 peaches)
- juice of 1 lime (about 2 tbsp)
- 1 tablespoon honey
- 1 teaspoon grated fresh ginger (or 1/4 tsp powdered ginger)
- 1 tablespoon green onion, minced (or more)
- 2 teaspoon olive oil
- 1 tablespoon balsamic vinegar
- 1/4 teaspoon each, salt and pepper
- 1/2 teaspoon sriracha (optional)
- 2 tablespoon herbs (e.g. chives, parsley)
Preheat oven to 425F/218C
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 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. reserving 1 tbsp to glaze after roasting. Roast Salmon for 8-12 minutes (depending on thickness of salmon) or until just flaky and still a bit warmer pink inside. Figure 10 minutes per inch of thickness. Don't overdo it. Brush with remaining glaze.
SERVE: Place roasted salmon on a large serving dish or individual plates. Garnish with chopped parsley and serve immediately with peach salsa on top or on the side. Note 1 to make ahead.
Nutrition values are estimates based on larger portions of 1/2 lb salmon per person.
- 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.
- Skip the peach salsa and the serve the fish alone or with a store bought fruit chutney.
- Use the frozen ginger and garlic cubes.
- Cut down the marinating time to 15 minutes (or skip it).
- The dish can be made with trout, halibut, sea bass or other white fish instead of salmon
- A side of salmon can be used instead of fillets. If the side is about two pounds (for 4-6 people), double the amount of peach salsa.
- Feel free to substitute mango, nectarines or pineapple for the peaches.
- You can use white or yellow peaches or a mix
Calories: 590kcal | Carbohydrates: 55g | Protein: 49g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 125mg | Sodium: 1435mg | Potassium: 1533mg | Fiber: 3g | Sugar: 47g | Vitamin A: 728IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 3mg