Firecracker Salmon with Peach Avocado Salsa
User Reviews
5
Firecracker Salmon with Peach Avocado Salsa
Description
This recipe pairs salmon fillets marinated in a blend of avocado oil, reduced-sodium soy sauce, balsamic vinegar, honey, garlic, red pepper flakes, cayenne, and fresh grated ginger. The salmon rests skin side up in the marinade to maximize flavor absorption for up to an hour in the fridge.
While the fish marinates, the peach avocado salsa is prepared by combining diced avocado, fresh peach, red onion, jalapeño, cilantro, and lime juice, seasoned with salt and pepper. This fresh salsa adds sweetness, creaminess, heat, and acidity to complement the spicy, richly marinated salmon.
The salmon is baked at 400°F until it flakes easily with a fork, typically 15-20 minutes, and then topped with the salsa. The dish pairs well with grains like brown rice or quinoa, or additional vegetables for a balanced meal.
The notes also provide grilling instructions as an alternative cooking method, advising proper oiling and timing to prevent sticking and overcooking. Cooking salmon just to doneness keeps it tender and moist.
Ingredients
- For the salmon:
- 1 ½ pounds salmon
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons soy sauce reduced-sodium
- 2 tablespoons balsamic vinegar
- ½ tablespoon honey
- 3 cloves garlic finely minced
- 1 teaspoon red pepper flakes
- ½ teaspoon cayenne pepper
- 1 teaspoon ginger freshly grated
- For the peach salsa:
- 1 avocado diced
- 1 peach diced
- 3 tablespoons red onion finely diced
- 1 jalapeño seeded and diced
- 2 tablespoons cilantro finely diced
- 1 lime juiced
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Make your salmon marinade: In a small bowl whisk together avocado oil, soy sauce, balsamic vinegar, honey, garlic, crushed red pepper, and ginger.
- Add your salmon to a large bowl skin side up (so that the salmon sits in the sauce) and pour marinade over the top. Cover and place salmon in the fridge for no more than 1 hour
- While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined.
- Once ready to bake salmon, preheat your oven to 400 degrees F. Place salmon on a large baking sheet lined with parchment paper, and place marinated salmon skin side down. Bake for 15-20 minutes or until salmon easily flakes with fork.
- Top salmon with peach avocado salsa and serve with brown rice, black rice quinoa, or extra veggies for a full meal. Serves 4.
Notes
- For grilling, lightly brush both sides of the salmon with olive oil and oil the grill to prevent sticking.
- Grill salmon skin side down first, cooking 6-8 minutes per side until cooked through but not overdone; undercooking slightly is preferable to maintain moistness.
- Serve salmon topped with the peach avocado salsa and accompany with grains like brown rice or quinoa for a complete meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 416cal | 21% |
| Carbohydrates | 12.9g | 4% |
| Protein | 31.9g | 64% |
| Fat | 27.9g | 43% |
| Saturated Fat | 4g | 20% |
| Fiber | 3.9g | 16% |
| Sugar | 5.9g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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