- 1 pound salmon fillets
- 1/4 cup lite sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 2 tablespoons brown sugar
- 2 teaspoons Asian chili sauce/Sriracha
- 1/4 teaspoon Chinese Five-Spice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon pepper
- 1-2 teaspoons cornstarch
- Crushed red pepper flakes, to taste
- 6 ounces strawberries, diced (I used about 10 strawberries)
- 1 cup fresh pineapple, chopped
- 1 red bell pepper, diced (I used a mini red and a mini orange pepper)
- Cilantro, minced
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 an hour.
Prepare the salsa by tossing all the salsa ingredients in a bowl until well combined. Refrigerate. (**Note: my strawberries weren't very sweet, so I put them in a bowl with about 1/2 tablespoon brown sugar to let them sweeten up a bit. This is called "Macerating"--and it made a huge difference!)
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.
To prepare the sauce, whisk in 1 teaspoon cornstarch to reserved marinade/sauce then add sauce to a small saucepan. Bring to a boil, reduce heat and simmer until thickened; add more cornstarch if the sauce is too thing. Spoon sauce over fish then top with salsa. Serve with rice, if desired.
Nutrition Facts-- Servings: 2 • Size: 1 salmon fillet with 1/4 cup salsa • Calories: 471 • Fat: 18.4 g • Carbs: 36.7 g • Fiber: 4.6 g • Protein: 38.2 g • Sugars: 25.7 g