I am so excited to bring you this Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa all the way from Alaska!
As in, this salmon was literally caught by my parents in Alaska.
When I was 14, my family took a vacation to Alaska. It is one of the most gorgeous places I have ever seen – so picture perfect – crystal clear water, sprawling blue skies, mountains blanketed in trees as far as you can see, even dolphins jumping in the otherwise calm ocean. Once my parents tasted a piece of this icelandic heaven, they have returned every year to go fishing. In fact, they will just be landing back home when this posts. And with them will be boxes of fish. Lots and lots of fish!
Before they flew to Alaska, they needed to make room in their freezer for their new captures, so I was more than happy to relocate their remaining Alaskan salmon. So, I hope you like salmon and halibut because I have a lot of tasty fish recipes coming your way.
I thought I’d start with Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa because its pretty much amazing. And pretty much more delicious than the best restaurant salmon you have ever tasted. Now, I realize that’s a tall claim. But I stand by it. You’re just going to have to trust me until you make it yourself :).
For these salmon pictures, I kind of pulled a “Honey Teriyaki Pineapple Chicken Sandwich” moment when I forgot my lettuce for those pics, but this time, I forgot the sweet and spicy sauce. I’m sure you wouldn’t even notice because the salmon is so beautiful from the marinade (which also divides to become the sauce – no double work), but its worth mentioning, because this sauce absolutely has to be talked about. Apricot preserves, soy sauce, rice vinegar, sesame oil, ginger, garlic, brown sugar and sriracha = LOVE! I may or may not have licked my plate clean (the one that actually had sauce on it! -and if that grosses you out, then you can pretend its “may not” but if it doesn’t gross you out, then you know the delicious truth 🙂 )
The plate licking worthy sauce is complimented, brightened, and enhanced by the sweet, refreshing easy salsa of blueberries, pineapple and red bell peppers mixed with a smidgen of apricot preserves. Please make them together because the multi-dimensional sweet and spicy salmon with the fresh salsa make each other better – even if you didn’t think it was possible!
This Sweet and Spicy Asian Salmon with Blueberry Pineapple Salsa will make you feel as if you’ve been transported to the finest restaurant in Alaska, eating the finest fish prepared by the finest cook – AKA -you! From personal experience, it may or may not leave you licking your plate clean.
- 1 pound salmon fillets, skin on
Sweet and Spicy Marinade/Sauce
- 1/3 cup apricot preserves
- 1/4 cup less sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 2 teaspoons Asian chili sauce/Sriracha
- 1/4 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon pepper
2 teaspoons cornstarch
Easy Blueberry Pineapple Salsa
- 6 oz. blueberries
- 1 cup fresh pineapple, chopped
- 1 red bell pepper, chopped small
- 5 green onions, chopped
- 1 tablespoon apricot preserves, melted
- 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 in the refrigerator for 60 minutes.
- Meanwhile, prepare the salsa by tossing all the salsa ingredients in a bowl until well combined. Refrigerate.
- OVEN DIRECTIONS: 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 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.
- 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.
- GRILL DIRECTIONS
- 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.
- To prepare the sauce, whisk in 2 teaspoons cornstarch to reserved marinade/sauce then add sauce to a small saucepan. Bring to a boil, reduce heat and simmer until thickened. Spoon sauce over fish then top with salsa.
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