I wasn’t expecting to make salmon tonight for dinner. I had actually decided on making a shrimp scampi, but when I saw the fresh salmon that had just came in I knew I was making a change. I could eat salmon a couple times a week. It has to be my second favorite fish after fresh Gulf Grouper.
So after remembering the mangos and peaches I got just this weekend at the farmers market it was off to get the peach nectar to use for my glaze. The sweetness of the peach and mango contrasted the small bit of heat from the cayenne pepper and the Serrano pepper. The salmon seemed to melt in my mouth and the fruity salsa only added to the delight.
Y’all should really try this recipe if you can get fresh salmon. You won’t be disappointed.
Ingredients:
- 2 Salmon Filets
- 1 cup peach nectar (or peach juice)
- 1/3 cup light brown sugar
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
Combine the peach nectar, brown sugar and cayenne pepper. Place salmon in small dish and pour 3/4 the peach nectar mixture over salmon. Allow to marinate for an hour.
In large sauté pan ad half the olive oil and sear the salmon skin side first over medium high heat. I let mine get very crispy. Let the salmon cook about 2/3 of the way through (about 4-6 minutes). You could also broil or grill your salmon, whichever is easiest for you.
While cooking, place the reserved peach nectar in small sauce pan and boil over medium heat to reduce by half and make a bit syrupy.
Then flip, reduce heat to medium and sear other side till just done. (about 3 minutes). I then flipped the salmon back to the skin side and used the reduced peach nectar mix to glaze the salmon as it cooked an additional 2 minutes.
Serve with Peach Mango Salsa (click for recipe)
* I did make a bit of a change in the salsa this time. I added 1 Serrano pepper (diced small) instead of a jalapeno pepper and 2 diced plum tomatoes.
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