Teriyaki Glazed Salmon with Peach Salsa & Giveaway
Forget going out to eat or ordering takeout every time you crave Japanese food. Try making Teriyaki Glazed Salmon with Peach Salsa & Giveaway at home. This gluten free, dairy free, and pescatarian recipe serves 4 and costs $4.65 per serving. This main course has 388 calories, 36g of protein, and 18g of fat per serving. This recipe from Natashas Kitchen requires salmon, honey, juice of lime, and teriyaki sauce. 544 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is spectacular. If you like this recipe, take a look at these similar recipes: Teriyaki Glazed Salmon, Teriyaki Glazed Salmon, and Teriyaki Glazed Salmon.
Servings: 4
Ingredients:
¼ cup cilantro, chopped
1½ Tbsp honey
1Tbsp lime juice (juice of ½ lime)
2 Tbsp Oil (I used extra light olive oil)
15 oz can Del Monte® Sliced Peaches (in 100% fruit juice), well drained
½ medium red onion, finely chopped (about ½ cup)
4 salmon fillets (1 to 1½ lbs of Salmon)
Salt and Pepper to taste
1 Tbsp Teriyaki Sauce
1 medium tomato, diced
7.5.25 oz can of Del Monte® Whole Kernel Corn (no salt added), well drained
1 small or ½ of a large jalapeño, seeded and finely diced
Equipment:
microwave
bowl
whisk
frying pan
paper towels
mixing bowl
Cooking instruction summary:
How to Make Teriyaki Glazed Salmon:Combine 1 Tbsp teriyaki sauce with ½ Tbsp lime juice and 1½ Tbsp honey. Your honey should be in liquid form. If it's not, heat it up in the microwave or over a bowl of hot water. Whisk it all together until you have a consistent syrup.Cut salmon into 4 equal pieces. Place them in a quart-sized ziploc and pour marinade over the top. Mix it up in the bag to coat the salmon evenly. Let marinate for 30 minutes in the fridge, rotating the filets every 15 min. (Meanwhile make your salsa).Once your salmon is done marinating, heat a large non-stick skillet over medium heat and add in 2 Tbsp olive oil. Once the oil is hot, Add salmon, skin side up and sauté 3-4 minutes, then turn over carefully and sauté another 4 minutes or until salmon reaches desired doneness and is flaky. If your salmon pieces are smaller like mine were, it's just 3 min per side. Adjust times according to the thickness of your salmon.How to Make Peach Corn Salsa:Drain corn well and sauté for a few minutes on med/high heat until roasted and browned. Set aside to cool. You don't have to roast them. It's up to you.Drain your peaches well and even pat dry them a little with a paper towel. Chop peaches. Chop tomatoes and finely dice onions. Finely mince your jalapeños. Chop your Cilantro. Add all of these veggies, peaches and your corn to a medium mixing bowl.Stir in 1 Tbsp lime juice (fresh squeezed is best) and add Salt (1/4 tsp) and Pepper (1/8 tsp) to taste. Stir to combine and serve a generous amount over each salmon piece or refrigerate until ready to serve.
Step by step:
How to Make Teriyaki Glazed Salmon
1. Combine 1 Tbsp teriyaki sauce with ½ Tbsp lime juice and 1½ Tbsp honey. Your honey should be in liquid form. If it's not, heat it up in the microwave or over a bowl of hot water.
2. Whisk it all together until you have a consistent syrup.
3. Cut salmon into 4 equal pieces.
4. Place them in a quart-sized ziploc and pour marinade over the top.
5. Mix it up in the bag to coat the salmon evenly.
6. Let marinate for 30 minutes in the fridge, rotating the filets every 15 min. (Meanwhile make your salsa).Once your salmon is done marinating, heat a large non-stick skillet over medium heat and add in 2 Tbsp olive oil. Once the oil is hot,
Add salmon, skin side up and sauté 3-4 minutes, then turn over carefully and sauté another 4 minutes or until salmon reaches desired doneness and is flaky. If your salmon pieces are smaller like mine were, it's just 3 min per side. Adjust times according to the thickness of your salmon.How to Make Peach Corn Salsa
1. Drain corn well and sauté for a few minutes on med/high heat until roasted and browned. Set aside to cool. You don't have to roast them. It's up to you.
2. Drain your peaches well and even pat dry them a little with a paper towel. Chop peaches. Chop tomatoes and finely dice onions. Finely mince your jalapeños. Chop your Cilantro.
3. Add all of these veggies, peaches and your corn to a medium mixing bowl.Stir in 1 Tbsp lime juice (fresh squeezed is best) and add Salt (1/4 tsp) and Pepper (1/8 tsp) to taste. Stir to combine and serve a generous amount over each salmon piece or refrigerate until ready to serve.
Nutrition Information:
covered percent of daily need
