Savory Salmon with Tropical Fruit Salsa
Treat your taste buds to a delightful culinary experience with this savory salmon dish, perfectly steamed in foil and complemented by a vibrant tropical fruit salsa. This recipe expertly balances the rich flavor of fresh salmon fillets with an Asian-inspired salsa made from juicy pears, peaches, and plums, finished with a hint of heat from jalapenos. Paired with a fluffy brown rice pilaf, this meal is quick to prepare, elegant enough for company, and requires minimal cleanup. Perfect for your next dinner party or a family gathering, it's sure to impress your guests and leave them asking for seconds!
N/A
Servings
N/A
Calories
22
Ingredients
Ingredients
salmon fillets
4 (6 ounces each)
tangerines
2 (sliced)
Reynolds Wrap Foil
4 sheets (12 x 12 inches)
butter
4 slices (cut into pats)
low sodium soy sauce
3 tablespoons (none)
lemon juice
2 tablespoons (fresh)
honey
2 tablespoons (none)
fish sauce (Nam Pla)
1/2 teaspoon (none)
grated fresh ginger
1/2 teaspoon (none)
dark sesame oil
1/2 teaspoon (none)
pears
2 (peeled and diced)
peaches
2 (diced)
plums
2 (diced)
red bell pepper
1 (diced)
jalapeno
1-2 (finely diced)
garlic chives
1 bunch (chopped)
fresh ginger
1/2 teaspoon (grated)
dark sesame oil
1/2 teaspoon (none)
honey
1 ounce (none)
Meyer lemons
2 (juice of (or substitute with 1 lemon and 1 tangerine))
salt
to taste (none)
pepper
to taste (none)
Instructions
1
Lay the salmon fillets in a shallow glass or ceramic dish. In a separate bowl, whisk together the soy sauce, lemon juice, honey, fish sauce, grated fresh ginger, and dark sesame oil. Pour the marinade over the salmon and allow it to marinate in the refrigerator for up to one hour.
2
While the salmon marinates, prepare the salsa. In a salad bowl, combine the diced pears, peaches, plums, diced red bell pepper, finely diced jalapeno, and chopped garlic chives. Drizzle with the juice of the Meyer lemons and sprinkle with salt to taste, mixing gently. Set aside.
3
In a small microwave-safe bowl, heat the honey for about 20 seconds. Whisk in the additional ingredients for the salsa—grated ginger, and dark sesame oil—and pour the mixture over the diced fruit. Stir gently to combine and refrigerate until needed.
4
Lay out 4 sheets of Heavy Duty Reynolds Wrap foil, each measuring 12 x 12 inches. Place one salmon fillet on one side of each sheet, topping each with 2 slices of tangerine and a pat of butter. Spoon some of the marinade over each filet.
5
Fold the other side of the foil over the salmon and crimp the edges tightly to seal the packets. Place the foil pouches on a baking sheet.
6
Bake in a preheated oven at 375°F for about 12 minutes. Carefully open the pouches, allowing the steam to escape before removing the salmon. Serve each filet on prepared plates, spooning the accumulated sauce from the foil pouch over the fish, and topping generously with the tropical salsa.
7
Pair with brown rice pilaf or your favorite side dish. Serve immediately and enjoy the burst of flavors!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Salmon with Tropical Fruit Salsa?
It is a flavorful dish featuring salmon fillets steamed in foil and topped with a vibrant salsa made from pears, peaches, and plums with Asian-inspired seasonings.
What ingredients are needed for the salmon marinade?
The marinade consists of low sodium soy sauce, lemon juice, honey, fish sauce, grated fresh ginger, and dark sesame oil.
How long should I marinate the salmon?
The salmon should be marinated in the refrigerator for up to one hour.
What fruits are included in the tropical salsa?
The salsa uses diced pears, peaches, and plums, complemented by red bell pepper and Meyer lemon juice.
What is the recommended oven temperature for this recipe?
The oven should be preheated to 375 degrees Fahrenheit.
How long does the salmon need to bake?
The salmon packets should bake for approximately 12 minutes.
What type of foil is recommended for the packets?
The recipe suggests using Heavy Duty Reynolds Wrap foil sheets measuring 12 x 12 inches.
How do I prepare the salsa?
Combine diced fruits, peppers, jalapeno, and chives, then drizzle with a mixture of warmed honey, ginger, sesame oil, and lemon juice.
Can I substitute Meyer lemons?
Yes, if you do not have Meyer lemons, you can substitute with a mixture of one regular lemon and one tangerine.
What should I serve as a side dish?
This salmon pairs perfectly with a fluffy brown rice pilaf.
Is the salsa spicy?
The salsa has a hint of heat from one to two finely diced jalapenos.
What additions are placed inside the foil with the salmon?
Each salmon fillet is topped with two slices of tangerine and a pat of butter before sealing.
How do I seal the foil packets?
Fold the other side of the foil over the salmon and crimp the edges tightly to create a sealed pouch.
What size should the salmon fillets be?
The recipe calls for four salmon fillets weighing 6 ounces each.
How do I handle the packets after baking?
Carefully open the pouches to allow steam to escape before removing the salmon for serving.
Should the salsa be served warm or cold?
The salsa should be refrigerated until needed and served fresh over the hot salmon.
What is the role of honey in this recipe?
Honey is used in both the marinade and the salsa to provide a touch of sweetness that balances the savory and spicy elements.
Does this recipe require a lot of cleanup?
No, baking the salmon in foil packets ensures minimal cleanup.
What kind of ginger is used?
The recipe requires grated fresh ginger for both the marinade and the fruit salsa.
What type of sesame oil is best?
Dark sesame oil is recommended for its rich, toasted flavor.
Are the pears and peaches peeled?
The recipe specifies that the pears should be peeled and diced; the peaches and plums are simply diced.
What kind of chives should I use?
The recipe specifically calls for one bunch of chopped garlic chives.
How many servings does this recipe provide?
This recipe is designed to serve four people.
What is the purpose of the fish sauce?
Fish sauce (Nam Pla) adds a savory depth of flavor and umami to the Asian-inspired marinade.
Can this recipe be prepared for guests?
Yes, it is described as elegant enough for company and dinner parties.
What do I do with the sauce inside the foil?
Spoon the accumulated sauce from the foil pouch over the fish before topping with salsa.
Is the salmon marinated at room temperature?
No, the salmon should be kept in the refrigerator while it marinates.
What provides the acidity in the salsa?
The acidity comes from the juice of the Meyer lemons.
Should I use salted or unsalted butter?
The recipe calls for butter slices cut into pats, though it does not specify; however, salt is added to the salsa separately to taste.
Can I use a different type of fish?
While the recipe is designed for salmon, you could likely use other firm fish fillets following similar foil-steaming methods.