YIELD: Makes 4 servings
4 – salmon filets (approx. 1 1/2 lbs.)
1 cup – cherry or grape tomatoes, cut into quarters
1 cup – strawberries, tops removed and shopped into 1/2″ pieces
2 – green onions, trimmed and sliced thinly
2 small or 1 large – jalapeno,
seeds removed and mince
2 T – honey
zest and juice of 1 lime
2 tsp. – seasoned rice wine vinegar
kosher salt and fresh ground pepper to taste
For Firecracker Glaze:
3 T – honey
1 T – tamari or soy sauce
1 T – seasoned rice wine vinegar
1/2 tsp. – crushed red pepper flakes
Preheat oven to 400°F, coat a heavy sheet pan with non-stick cooking spray.
Combine all the salsa ingredients in a small bowl and toss to combine, set aside for the flavors to develop.
Whisk together the glaze ingredients, place the salmon filets on the sheet pan and brush with the glaze.
Bake the salmon for 12-15 minutes, brushing with the glaze every 3-4 minutes. Remove the salmon from the oven and serve with the salsa.
Double the salsa recipe and add diced avocado for a yummy fresh salsa to serve with chips or fresh vegetables.