Teriyaki Salmon with Peach Salsa is an easy meal to prepare. The salmon is baked in the oven for less than 15-minutes and while it bakes the salsa is prepared. If you like, make a pot of rice as a bed for the salmon. In thirty minutes you’ll be ready to eat.
How to make Teriyaki sauce
Homemade Teriyaki Sauce Glaze
- 1 tsp olive or vegetable oil (can also use half sesame oil)
- Small piece fresh ginger (about 12-inch cube)
- 1 clove of garlic
- 2-3 Tbs brown sugar
- 2 Tbs honey
- 1/2 cup low sodium soy sauce
- 2 Tbs. rice wine vinegar
- squirt sriracha hot sauce (optional) or 1/4 tsp. red pepper flakes
- Toasted sesame seeds (optional)
Heat oil in small saucepan over medium heat. Drop in piece of ginger and garlic clove; heating for a few minutes to infuse oil. Add brown sugar and honey; stir. Pour in soy sauce and rice wine vinegar.
Simmer just several minutes for a thinner teriyaki sauce If using for a glaze or marinade, simmer, stirring occasionally for 15-20 minutes until desired thickness. Sauce will thicken a bit more as it cools.
Teriyaki Salmon with Peach Salsa
Teriyaki Sauce (your favorite bottled sauce or homemade)
- 1 large fresh peach, diced (if you prefer, peel peaches)
- 2 Tbsp. chopped green onions (can substitute chives or red onion)
- ¼ cup diced red bell pepper
- 1 Tbsp. chopped Fresh Basil (or whatever is growing in your herb garden)
- 1 Tbs. honey
- dash salt & pepper
- pinch of red pepper flakes (optional)
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