Baked Salmon With Peach Salsa Recipes

BAKED SALMON WITH PEACH SALSA

Steps:

• Preheat oven to 425F.
• Make sure to have your Chipotle peach relish made. If not, you can use my homemade peach salsa or a pre-made fruit salsa of choice.
• Prep your ingredients. Clean your salmon fillet. Slice your tomatoes. Etc.
• Place your salmon fillet on lined or well oiled baking sheet.
• Drizzle olive oil on top, then rub the salmon with minced garlic, salt, pepper.
• Add your sliced tomatoes around the salmon.
• Squeeze fresh lime on top. Then place 3-4 thinly sliced pieces of lime around the salmon and tomatoes.
• Bake for 10-12 minutes or until salmon is no longer opaque. Internal temperatures should reach 145F. You may also grill (in foil or skin side down) for 10-12 minutes at 425F.
• Remove and garnish salmon with Chipotle Peach relish, cilantro, and crushed red pepper flakes. Extra sea salt if desired.

BAKED SALMON WITH PINEAPPLE SALSA

Steps:

• 1. Line a small sheet pan with non stick aluminum foil. Arrange salmon on baking sheet. Sprinkle fillets evenly with 2 Tbsp. of Mrs. Dash® Original Blend. Place in preheated 450 degree oven for about 10 minutes or until fish flakes easily.
• 2. Meanwhile, saute peppers in 1/4 cup reserved pineapple juice until crisp-tender. Add remaining Mrs. Dash® Original Blend, pineapple and ginger. Remove from heat.
• 3. Arrange salmon on serving plates topped with pineapple salsa.
• Low-Sodium Recipe

PEACH HONEY BAKED SALMON

Steps:

• Prepeare grill or preheat broiler. Spray aluminum foil with non-stick oil, then cover grill or broiler pan with foil. Remove any bones in fillets with pliers.
• Peel peaches and cut into quarters. Dice enough to make 1/4 cup and put into blender, reserving remaining peach quarters. Add honey, mustard, lemon juice, pepper, and margarine to blender and whip until sauce is smooth.
• In a small bowl, mix ginger, grated lemon rind, and brown sugar.
• Arrange salmon fillets on grill or broiler with skin side up. Grill or broil 5 minutes, then turn fillets. Baste fillets with sauce. Arrange peach quarters around fillets; sprinkle spiced brown sugar mixture on peaches.
• Grill or broil another 5 minutes, until inner flesh is light pink.
• Spoon pan juices over fish.

PEACH-GLAZED SALMON

Steps:

• In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving., Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.

FOIL BAKED SALMON WITH PEAR SALSA #RSC

Steps:

• Lay the salmon filets in a shallow glass or ceramic dish, whisk all the marinade ingredients together, pour over the fish and marinate for up to one hour in the fridge.
• For the salsa:.
• Put the diced fruit in a salat bowl, sprinkle with lemon juice to prevent oxidation. Add the diced pepper, jalapenos and the chopped chives, mix well.
• Heat the honey for 20 seconds in the microwave, whisk in the rest of the ingredients and pour over the salsa. Season with salt and pepper to taste and refrigerate until needed.
• Lay out 4 sheets of Heavy Duty Reynolds Wrap, put a piece of fish on one side of each sheet, top each filet with 2 tangerine slices and a pat of butter. Spoon some of the marinade over, fold the second side over and crimp tightly.
• Put the foil packages on a baking sheet and bake at 375F for @ 12 minutes. Open carefully and let the steam escape.
• Prepare four plates with your side dish, lift the salmon filets out of the foil pouch onto the plate, spoon some of the accumulated sauce over and top with a generous amount of salsa.
• Enjoy!

SALSA-BAKED SALMON NACHOS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease the bottom of a 9x13-inch baking dish with olive oil.
• Combine salsa, ground chipotle, and cumin in a bowl.
• Sprinkle red onion and jalapenos in an even layer in the bottom of the prepared baking dish. Place salmon filets over top and season with salt. Generously spoon salsa over the filets and distribute remaining salsa over onions and jalapenos.
• Bake in the center of the preheated oven, until salmon is moist and tender and an instant-read thermometer inserted into the center reads at least 130 degrees F (55 degrees C), about 20 minutes.
• Meanwhile, toss diced avocado with lemon juice in a small bowl. Thin sour cream with water in another bowl.
• Divide chips between two serving plates. Spoon onion-jalapeno mixture over top, along with any accumulated juices, then top with avocado, cilantro, and green onion. Place a salmon filet on top of each plate and drizzle with sour cream. Sprinkle with more green onions and serve with lime.