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Salmon with Peach Salsa

Ingredients

  • Ingredients
  • 1 tsp each ground cumin, black pepper, paprika, and chili powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp packed brown sugar
  • Salsa
  • 1 tsp Western Family Olive Oil
  • 1 1/2 cup onion, thinly sliced
  • 1 tsp granulated sugar
  • 1 1/2 lbs soft, ripe peaches, peeled, chopped
  • 1 jalapeno pepper, seeded, finely diced
  • 1/3 cup fresh cilantro, coarsely copped
  • 3 tbsp lime juice
  • 1 tbsp Western Family Lemon Juice
  • 1 tbsp Western Family Olive Oil
  • freshly ground black pepper to taste
  • 1 small papaya, about 3/4 lb, peeled and finely chopped

Directions

1. Combine first 6 ingredients in a small bowl. Place salmon fillets skin side down on a lightly oiled or sprayed baking sheet. Gently rub mixture into the flesh. Cover loosely and refrigerate for up to 2 hours.
2. Meanwhile, in a skillet, heat oil over medium low heat. Add onion. Sauté until soft, stirring occasionally. Add sugar and continue cooking and stirring for another 35 minutes. Do not overheat. Remove from heat and cool slightly. Coarsely chop onion and place in a medium bowl.
3. Add peaches, papaya, jalapeno pepper, cilantro, lime and lemon juices, and olive oil to onion. Mix gently. Cover and set aside.
4. Preheat broiler or barbeque. Grill fillets approx. 8 minutes, depending on their thickness (10 minutes per 2.5 cm thickness). When done, the fish should flake easily when tested with a fork. Top with peach salsa and serve immediately.

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Related Recipes

Salmon with Peach Salsa

Ingredients

  • Ingredients
  • 1 tsp each ground cumin, black pepper, paprika, and chili powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp packed brown sugar
  • Salsa
  • 1 tsp Western Family Olive Oil
  • 1 1/2 cup onion, thinly sliced
  • 1 tsp granulated sugar
  • 1 1/2 lbs soft, ripe peaches, peeled, chopped
  • 1 jalapeno pepper, seeded, finely diced
  • 1/3 cup fresh cilantro, coarsely copped
  • 3 tbsp lime juice
  • 1 tbsp Western Family Lemon Juice
  • 1 tbsp Western Family Olive Oil
  • freshly ground black pepper to taste
  • 1 small papaya, about 3/4 lb, peeled and finely chopped

Directions

1. Combine first 6 ingredients in a small bowl. Place salmon fillets skin side down on a lightly oiled or sprayed baking sheet. Gently rub mixture into the flesh. Cover loosely and refrigerate for up to 2 hours.
2. Meanwhile, in a skillet, heat oil over medium low heat. Add onion. Sauté until soft, stirring occasionally. Add sugar and continue cooking and stirring for another 35 minutes. Do not overheat. Remove from heat and cool slightly. Coarsely chop onion and place in a medium bowl.
3. Add peaches, papaya, jalapeno pepper, cilantro, lime and lemon juices, and olive oil to onion. Mix gently. Cover and set aside.
4. Preheat broiler or barbeque. Grill fillets approx. 8 minutes, depending on their thickness (10 minutes per 2.5 cm thickness). When done, the fish should flake easily when tested with a fork. Top with peach salsa and serve immediately.