Quick & Easy Teriyaki Salmon with Mango Salsa

By Tatyana's Everyday Food · 35 min

Ingredients

Instructions

1. Whisk together the soy sauce, maple syrup, water, ginger, garlic, sesame seed oil and rice vinegar in a large measuring cup to make the teriyaki sauce.
2. Portion the salmon into serving-size fillets if needed, place in a large, deep casserole dish, pour the teriyaki sauce over it and marinate in the refrigerator for 15 to 45 minutes.
3. Peel and dice the mangos and avocado into pea-sized pieces, seed and dice the tomatoes, dice the red onion and chop the cilantro. Put them in a large bowl without dressing yet.
4. Remove the salmon from the marinade, place on a paper towel-lined tray and pat dry lightly. Simmer the leftover marinade in a small saucepan, then cook over low heat for about 10 minutes until reduced.
5. Heat a large frying pan over medium-high heat with a few tablespoons of avocado oil until very hot. Add the salmon skin-side down and fry for a few minutes per side, until browned all over. Thinner pieces cook faster. Move the salmon to a wire rack to rest.
6. Once the salmon is cooked, squeeze the lime juice over the salsa, season with salt, add the olive oil and toss well with a large spoon.
7. Serve the salmon on a plate, spoon the reduced teriyaki sauce over it and top with the mango salsa.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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