INGREDIENTS
1 lb
salmon fillets, skin on
1/3 cup
apricot preserves
1/4 cup
less sodium soy sauce
1/4 cup
rice vinegar
1 tbsp
sesame oil
2 tbsp
brown sugar
2 tsp
Asian chili sauce/Sriracha
1 tsp
garlic powder
1 tsp
onion powder
1/4 tsp
ground ginger
1/4 tsp
pepper
2 tsp
cornstarch
6 oz
blueberries
1 cup
fresh pineapple, chopped
1
red bell pepper, diced
5
green onions, chopped
1 tbsp
apricot preserves, melted