Maple Teriyaki Salmon with Mango Salsa
A delicious and healthy salmon recipe featuring a sweet teriyaki glaze and fresh mango salsa.
Equipment
- Frying Pan For cooking the salmon.
- Casserole Dish For marinating the salmon.
- Measuring Cup For mixing the marinade.
- Cutting Board For chopping ingredients.
Ingredients
Main Ingredients
- 2 pounds wild salmon, portioned
- 0.25 cup soy sauce
- 0.25 cup pure maple syrup
- 0.25 cup water
- 1 tablespoon sesame seed oil
- 1 tablespoon rice vinegar
- 1 tablespoon ginger puree
- 5 cloves garlic, pressed or finely minced
- 2 medium ripe mangos
- 1 large avocado
- 2 medium tomatoes
- 1 small red onion or large shallot
- 1 bunch fresh cilantro, chopped
- 2 limes juice from
- to taste salt
- 2 tablespoons olive oil
Instructions
- In a large measuring cup, whisk together soy sauce, maple syrup, water, ginger, garlic, sesame seed oil, and rice vinegar to make the maple teriyaki sauce.
- If needed, portion the salmon into serving size fillets. Place the salmon in a casserole dish and pour the teriyaki sauce over it. Marinate in the refrigerator for 15 to 45 minutes.
- Prepare the mango salsa by dicing the mangos, avocado, tomatoes, onion, and cilantro. Place all ingredients in a bowl without dressing.
- Remove the salmon from the marinade and pat dry. Simmer the remaining teriyaki sauce in a pot over low heat for about 10 minutes to reduce.
- Heat a frying pan with avocado oil over medium-high heat. Fry the salmon skin-side down first for a few minutes per side until browned. Thinner cuts cook faster. Rest the salmon on a wire rack.
- Finish the salsa by adding lime juice, salt, and olive oil. Toss together.
- Serve the salmon on a plate, spoon teriyaki sauce over it, top with mango salsa, and enjoy. Serve with steamed white rice if desired.
Notes
Recipe notes: For a spicier kick, add a dash of hot sauce to the teriyaki sauce or salsa. No alcoholic drinks allowed, please substitute with a non-alcoholic option.