Friday, July 15, 2011
Salmon with Tomato Peach Salsa – a spicy way to enjoy local peaches
Local peaches from Georgia and South Carolina are abundant at farmer stands throughout the south right now. Sweet and juicy, they aren’t just for pies and cobblers anymore. In fact Cooking Light magazine featured fresh peaches on their July 2011 cover as a spicy salsa for grilled salmon. One look at the picture on the cover and I knew what we were having for dinner.
This dish falls into the quick and easy category and can be on your table in 30 minutes or less. It’s full of the summery flavors of tomatoes, peaches, and basil, plus it also has a big wow factor in the eye-candy department.
The original recipe calls for grilling the salmon, but I chose my tried and true broiling method which works for me every time. Why mess with success. If you like your salsa extra spicy, leave a few of the jalapeno seeds. Don’t like it hot? Leave the jalapenos out all together. The dish will still be fabulous. The salsa would also be terrific served with grilled chicken or pork.
Salmon with Tomato Peach Salsa
Adapted from Cooking Light, serves 4
1 cup peeled and chopped fresh peaches
¾ cup grape tomatoes, halved
¼ cup thinly vertically sliced red onion
3 – 4 tablespoons fresh basil leaves, julienned
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 jalapeño pepper (optional), seeds and ribs removed, chopped
4 (6 ounce) wild caught salmon fillets
1 tablespoon grape seed oil, or other neutral tasting oil, such as canola
Kosher salt and freshly ground black pepper to taste
Combine the salsa ingredients in a bowl and taste for seasonings, adding salt to taste. Set aside for flavors to blend.
Preheat the oven to broil. If your oven has a low setting for broil, use it. Arrange the pieces of fish in one layer, skin side down, on an unheated broiler tray or large sheet pan lined with heavy duty foil for easier clean-up. Smear the fish with the oil and season with salt and freshly ground black pepper. Place the fish under the broiler about six to seven inches from the source of heat. Broil about six to eight minutes or just until the pieces are cooked through and the top of the fish starts to brown. It’s not necessary to turn the fish. If the fish begins to brown too much, turn the oven to 400 degrees F and bake for a few minutes until they achieve your desired degree of doneness. Remember not to overcook the fish, because if you do, it becomes dry. Serve with the tomato peach salsa.
This recipe for Salmon with Tomato Peach Salsa was featured on Stone Gable's On the Menu Monday.
If you love peaches as much as we do and want to take advantage of them while they’re available, you’ll also like my version of Cooking Light’s Prosciutto & Peach Salad. As an added bonus, there’s no cooking involved in this recipe.