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Servings: 4
Ingredients
For the salmon:
1 ½ pounds salmon
2 tablespoons avocado oil or olive oil
2 tablespoons Tamari sauce
2 tablespoons balsamic vinegar
1/2 tablespoon honey
3 cloves garlic, finely minced
1 teaspoon red pepper flakes
1/2 teaspoon cayenne pepper
1 teaspoon freshly grated ginger
For the peach salsa:
1 avocado, diced
1 peach, diced
3 tablespoons finely diced red onion
1 jalapeño, seeded and diced
2 tablespoons finely diced cilantro
1 lime, juiced
Salt & freshly ground black pepper, to taste
Directions
Make your salmon marinade: In a small bowl whisk together avocado oil, Tamari 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
Dice all of the fruit small enough so that you can scoop it onto a chip, but not so small that the fruit all blends together.
If you like spice, feel free to leave the seeds in your jalapeño or even add a habanero! To keep the salsa mild, de-seed your jalapeño or leave it out.
Be sure that your fruit isn’t overly ripe as it will result in mushy salsa.
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.
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