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Peach-Chile Glazed Salmon Bites
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Salmon cubes glazed with peach-jam and chili sauce, topped with fresh peaches and garnished with vegetables.
Ingredients
- 1/2 cup peach preserves
- 1/4 cup miso paste
- 1/4 cup rice vinegar
- 1 tablespoon honey
- 4 teaspoon sriracha sauce
- 1 tablespoon grated fresh ginger
- 1 tablespoon reduced-sodium soy sauce
- 2 each garlic cloves
- 1/4 teaspoon crushed red pepper
- 1 1/2 pound skinless salmon fillets
- 2 each peaches
- 2 cup rice
Instructions
- Stir together peach jam, miso paste, vinegar, honey, sriracha, ginger, soy sauce, garlic, and red pepper in a medium bowl. Reserve 1 cup of the glaze.
- Cut Salmon into 1 and 1/2 inch cubes, and add to the remaining glaze, tossing gently to coat.
- Line a rimmed baking sheet with foil and coat with nonstick cooking spray.
- Arrange salmon cubes on prepared pan, leaving 1 inch between pieces.
- Brush salmon with the reserved glaze.
- Bake on a rack 6 to 8 inches from the broiler, preheated.
- Broil until salmon just flakes and peaches are lightly charred, about 10 to 12 minutes.
- Meanwhile, heat the reserved sauce in a small saucepan over medium heat for 2 minutes.
- Slice peaches into wedges.
- Serve the salmon on rice, topped with peaches, shredded lettuce or jalapeños, chopped peaches, green onions, cilantro, and sesame seeds.
- Drizzle with the reserved sauce.