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Wasabi Crusted-Salmon with Savory Summeripe Nectarine Salsa

  • Author: Peggy Thurlow
  • Prep Time: 35
  • Cook Time: 15
  • Total Time: 50

Description

This savory Summeripe Nectarine and ginger salsa, with hints of sweet agave nectar and spicy Serrano chili peppers, is the perfect savory-sweet complement to rich wasabi-crusted salmon fillets.


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Ingredients

Ingredients

For the Summeripe Nectarine-Ginger Salsa

  • 4 Summeripe Nectarines, pitted and diced
  • 6 scallions, white and light green parts, chopped
  • 2 red radishes, minced
  • 4 teaspoons grated fresh ginger
  • 4 tablespoons fresh lemon juice
  • 4 tablespoon rice vinegar
  • 1 tablespoon agave syrup
  • 1/2 teaspoon prepared wasabi paste
  • 1/2 Serrano chili pepper, minced, optional
  • Salt to taste

For the Salmon

  • 4 6-ounce skinless salmon fillets
  • 1/2-cup wasabi coated green peas
  • 2 tablespoons sesame oil

Serve with

  • 4 servings sushi rice, prepare according to package
  • 2 tablespoons grated lemon zest

Instructions

Preparation

  1.  

For the Summeripe Nectarine-Ginger Salsa

  1. Whisk the wasabi paste, agave syrup, rice vinegar, lemon juice, grated ginger, and Serrano chili pepper together in a separate bowl, set aside
  2. Mix the Summeripe nectarines, scallions, and radishes in a medium bowl
  3. Add the wasabi paste mixture to the Summeripe nectarines, scallions, and radishes and toss gently.

For the Salmon

  1. Pre-heat grill to medium hot
  2. Grind wasabi peas in a food processor or blender until granular, place into a shallow dish
  3. Lightly brush salmon with sesame oil. Spread wasabi pea mixture on one side of each salmon.
  4. Place salmon with the wasabi mixture face-up on the grill and cook for 5-7 minutes.
  5. Turn salmon over and cook for another 3-5 minutes, cooking until the wasabi mixture is lightly charred.
  6. Turn salmon over again and cook until the salmon flakes easily with a fork.
  7. Assemble dish by dividing steamed rice onto four individual plates, sprinkle lemon zest on the rice, top with grilled salmon and spoon nectarine salsa on top.
  8. Serve immediately with steamed rice and place the remaining nectarine salsa at the table.


Nutrition

  • Serving Size: 6
  • Calories: 416
  • Sugar: 8
  • Sodium: 186
  • Fat: 13
  • Saturated Fat: 2
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 41
  • Protein: 33
  • Cholesterol: 71
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Asian Grilled Steak Strips with Summeripe Nectarine Ginger Salsa

  • Author: Peggy Thurlow
  • Prep Time: 120
  • Cook Time: 20
  • Total Time: 140

Description

Delicious steak strips with a healthy and flavorful Asian inspired Summeripe nectarine and ginger salsa.


Scale

Ingredients

For the Steak

  • 4 8 ounce New York Steaks, sliced into 1/4 inch strips
  • 4 garlic cloves, chopped
  • 1 yellow onion, chopped
  • 2 tablespoons fresh ginger, chopped
  • 1 cup Tamari soy sauce
  • 1/2 cup teriyaki marinating sauce
  • 2 tablespoons water
  • 1 tablespoon agave nectar or honey
  • 2 teaspoons dried mustard

For the Summeripe Nectarine Ginger Salsa

  • 4 Summeripe nectarines, diced and pitted
  • 6 green onions, white and light green parts, thinly sliced
  • 2 tablespoons fresh ginger, about two inch, grated
  • 2 red radishes, minced
  • 2 tablespoons seasoned rice vinegar
  • Juice of 1/2 fresh lemon
  • 2 teaspoon agave nectar or honey
  • 1 teaspoon lemon grass paste
  • 1 teaspoon sesame seed oil
  • Salt to taste

Instructions

For the Steak

  1. Place the steak strips, garlic, onion and fresh ginger into a shallow dish.
  2. Whisk the soy sauce, teriyaki sauce, water, agave nectar and dried mustard together in a bowl and pour on top of the steak strips.
  3. Toss mixture to coat the steaks strips and cover.
  4. Marinate the steak for several hours or overnight in a refrigerator, the last hour at room temperature.
  5. Preheat the grill to 500 degrees or grill pan over high heat.
  6. Place the steak strips on the grill.
  7. Sear steak strips about 2-3 minutes per side, or until cooked to taste.

For the Summeripe Nectarine Ginger Salsa

  1. Place the Summeripe nectarines, green onions, ginger and radishes in a bowl.
  2. In a separate bowl whisk together rice vinegar, lemon juice, agave nectar, lemon grass paste and sesame seed oil.
  3. Pour over nectarine mixture and toss gently.
  4. Add salt to taste.
  5. Serve the Nectarine Ginger Salsa on top of the steak strips and enjoy!

Notes

  • A grill pan on a stove is another great and easy way to cook the steak strips.

Nutrition

  • Serving Size: 6
  • Calories: 388
  • Sugar: 14
  • Sodium: 3727
  • Fat: 9
  • Saturated Fat: 3
  • Unsaturated Fat: 4
  • Trans Fat: 0
  • Carbohydrates: 24
  • Protein: 53
  • Cholesterol: 116