Summer Peach Glazed Salmon Bowl

Prep: 15 minutes
Cook: 20 minutes
Total: ~35 minutes

Servings: 1–2

Ingredients

Salmon

• 1–2 sockeye salmon fillets
• Olive oil spray
• Garlic powder
• Onion powder
• Salt + pepper

Peach Salsa

Cilantro Lime Yogurt Sauce

• 1/2 cup Greek yogurt
• 1–2 tbsp lime juice
• 2 tbsp cilantro, finely chopped
• Pinch of salt + garlic powder

Mix until smooth and creamy.

Slaw + Drizzle

• 1–2 cups coleslaw mix
• G Hughes BBQ teriyaki sauce (for drizzle)

Sweet Potato

• 1 large sweet potato
• Salt

Instructions

1. Cook sweet potato

1. Cut sweet potato into bit sized pieces

2. Microwave for 2-3 minutes, until soft.

3. Toss with a dash of olive oil and salt. Air fry for about 8 minutes or until crispy.

2. Grill salmon

3. Preheat grill pan or skillet over medium-high heat.

4. Spray salmon lightly with olive oil and season with garlic powder, onion powder, salt, and pepper.

5. Cook for 4–5 minutes per side until flaky and cooked through.

3. Make peach salsa

6. In a bowl, combine diced peaches, tomato, cilantro, lime juice, and salt.

7. Mix gently and top with chili onion flakes.

4. Make yogurt sauce

8. Mix Greek yogurt, lime juice, cilantro, and seasonings until smooth.

5. Prep slaw

9. Add coleslaw mix to a bowl.

10. Drizzle lightly with BBQ teriyaki sauce and toss.

6. Assemble plate

11. Plate grilled salmon and top with peach salsa.

12. Add a side of sweet potato.

13. Serve with slaw.

14. Drizzle or serve yogurt sauce on the side.

Notes
• Peach salsa pairs perfectly with salmon
• BBQ teriyaki adds a unique sweet-savory twist
• Great for summer dinners or hosting