For the salmon:
1 ½ pounds salmon
2 tablespoons avocado oil or olive oil
2 tablespoons reduced-sodium soy 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
- Make your salmon marinade: In a small bowl whisk together avocado oil, soy 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.
- While your salmon is marinating, make your peach salsa. Add avocado, peach, red onion, jalapeño, cilantro, lime juice, salt, and pepper to a medium sized bowl and mix until well-combined.
- 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. Serves 4.
Directions for grilling the salmon: Preheat a gas grill over medium-high heat. I would also lightly brush both sides of the salmon (including the skin) with a bit of olive oil to prevent sticking. Be sure to also generously oil your grill. Place salmon skin side down first on the grill, then close the grill lid and grill for 6-8 minutes. Carefully flip salmon and cook 6-8 more minutes or until cooked well. Salmon is tricky, but it’s best to undercook rather than overcook your filets.
Beauty & Wellness Coach
Healthy Aging for Women