Sweet Glazed Salmon with Peach Salsa

• Gluten free

• Seafood

  • 4 (6 oz salmon, fillets

• Produce

  • 1 1/2 tbsp Cilantro, fresh
  • 1 Garlic clove
  • 1 Jalapeno pepper
  • 1/2 Lime, juice from
  • 1 lb Peaches, ripe
  • 1/2 Red onion

• Condiments

  • 2 tbsp Molasses
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Salt and pepper

• Drinks

  • 1/4 cup Orange juice

Found on thecookierookie.com

Description

Ingredients

• 1 pound ripe peaches (about 3 peaches)
• 1/2 red onion, thinly sliced and diced
• 1 jalapeno pepper, diced. (We took the seeds out because Iâ??m a wimp with spicy, but keep the seeds in for more of a kick!)
• 1 1/2 - 2 tablespoons fresh cilantro, chopped
• Juice from 1/2 lime
• Four 6-oz salmon fillets, skin trimmed off
• 1/4 cup orange juice
• 1 garlic clove, diced/crushed
• 1 tablespoon soy sauce
• 2 tablespoon molasses (divided)
• Salt and pepper

Directions

• In a small bowl, combine all of the ingredients for the salsa. Chill in the fridge for about an hour to allow all of the flavors to blend completely.
• Season both sides of the salmon with a pinch of salt and pepper. In a medium sized bowl, combine orange juice, garlic and soy sauce. Set aside.
• Pour 1/2 of the molasses onto the top of each salmon filet and rub in to make sure it is well dispersed. Place both fillets into a large Ziploc bag and pour the orange juice mixture into the bag. Seal and allow to marinate refrigerated for about an hour. (about the same time that the salsa is marinating in the fridge, perfect!)
• Take the salmon out of the fridge and top with remaining molasses. Keep the marinade sauce in a separate bowl.
• Grill each filet on the grill for 4-5 minutes on each side, topping with more marinade as you grill each side. If you dont have access to an outdoor grill, you can use a Foreman style grill. It will be done in about 5-6 minutes total if cooking that way.
• Take off of heat and top with the peach salsa. Enjoy!