Salmon with Peach Salsa
Summer dinners call for salmon and salmon with peach salsa is sure to become a fave.
Recipe - Northgate
Salmon with Peach Salsa
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Ingredients
1 tsp each ground cumin, black pepper, paprika, and chili powder
1/2 tsp cayenne pepper
1 tbsp packed brown sugar
Western Family 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
- 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.
- 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.
- Add peaches, papaya, jalapeno pepper, cilantro, lime and lemon juices, and olive oil to onion. Mix gently. Cover and set aside.
- 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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Prep Time
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Servings
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Makes 0 servings
Western Family - Cumin - Ground, 97 Gram
Western Family - Cayenne Pepper, 97 Gram
Not Available
Western Family - Medium Salsa, 650 Millilitre
Western Family - Extra Virgin Olive Oil, 1 Litre
Onions - Yellow, Medium, 215 Gram
Rogers - Granulated White Sugar, 10 Kilogram
Not Available
Peppers - Jalapeno Green, 25 Gram
Cilantro (Coriander) - Organic, Bunch Fresh, 1 Each
Western Family - Lime Juice, 445 Millilitre
Not Available
Not Available
Club House - Coarse Grind Pepper Black, 100 Gram
Papaya - Fruit, Fresh, 1 Each
Directions
- 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.
- 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.
- Add peaches, papaya, jalapeno pepper, cilantro, lime and lemon juices, and olive oil to onion. Mix gently. Cover and set aside.
- 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.