Marco Polo Salmon with South Seas Salsa Recipe

Name: Marco Polo Salmon with South Seas Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds salmon fillet cut in four pieces; 1 tbs (15 ml) light soy; 1 tbs (15 ml) dry sherry; 1 tbs (15 ml) sesame oil; 1 tbs (15 ml) peanut oil; 1 tbs (15 ml) minced ginger; Salsa; 1/2 lb (.2 kg) vine-ripened tomatoes; 1/2 cup (125 ml) chopped green onions; 1 tbs (15 ml) chopped basil; 1/4 cup (60 ml) chopped cilantro; 1 clove garlic minced; 1-1/2 tbs (20 ml) lime juice; 1 tbs (15 ml) peanut oil; 1 tbs (15 ml) fish sauce or soy sauce; 1 tbs (15 ml) light brown sugar; 1 tsp (5 ml) Chinese chili sauce (add to taste since varieties can vary

Servings: persons

2 pounds salmon fillet cut in four pieces
1 tbs (15 ml) light soy
1 tbs (15 ml) dry sherry
1 tbs (15 ml) sesame oil
1 tbs (15 ml) peanut oil
1 tbs (15 ml) minced ginger
Salsa
1/2 lb (.2 kg) vine-ripened tomatoes
1/2 cup (125 ml) chopped green onions
1 tbs (15 ml) chopped basil
1/4 cup (60 ml) chopped cilantro
1 clove garlic minced
1-1/2 tbs (20 ml) lime juice
1 tbs (15 ml) peanut oil
1 tbs (15 ml) fish sauce or soy sauce
1 tbs (15 ml) light brown sugar
1 tsp (5 ml) Chinese chili sauce (add to taste since varieties can vary

1
Combine soy, sherry, sesame oil, and minced ginger.
2
Rub fillets with mixture and marinate for min of 30 minutes (several hours is better.)
3
Place layer of foil in Chinese steamer tray leaving room around edges for steam to circulate.
4
Rub foil with peanut oil to prevent sticking.
5
Once water is at rapid boil, lay fillets in steamer and place over boiling water, covered.
6
Cook for approximately 5 minutes; fish should be firm to touch and flake with poke of fork.
7
Chop/mix all ingredients by hand or processor, my salsa maker from the fair works like a charm on this.
8
Do not refrigerate if serving that day; if refrigerated let warm to room temperature before serving.
9
Spoon salsa on or beside salmon fillets as compliment.

1144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds salmon fillet cut in four pieces, 1 tbs (15 ml) light soy, 1 tbs (15 ml) dry sherry, 1 tbs (15 ml) sesame oil, and more.

Yes, Marco Polo Salmon with South Seas Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Marco Polo Salmon with South Seas Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions