Grilled Salmon and Peaches
Grilling fish and fruit lightens BBQ season.
This delicious recipe was developed for my former shop The Cookery by my friend Beth from The Regal Fig (@theregalfig ). Beth is an amazing cook focused on healthy and delicious food. We loved collaborating with her on recipes using our unique products, especially the Italian balsamic vinegars from Laconiko.
In this recipe, Beth has used a summer favorite, Peach White Balsamic. Salmon is an oily fish and pairs really well with fruit flavors and a bit of sweetness; this balsamic brings both.
This recipe is gorgeous to present and delicious to eat. Leaving the skin on the salmon adds a nice crispy texture to each bite. The salad under the fish adds crunch from the cucumbers; a tart/sweet note from the pineapple; and a delicious dressing to pull it all together.
Grilling the peaches is the piece de resistance; don’t leave that part out!
Salmon and Peaches
Ingredients
Instructions
- Heat a cast iron skillet on medium. Once warm, add 1 tbl of olive oil.
- Place fillets skin side down in hot pan and allow to cook until skin is crispy, approximately 5 minutes. Avoid turning until fully crispy to avoid sticking and tearing the skin.
- Turn filets over, turn heat to medium low and allow to cook to desired temperature. Depending on the thickness of your filets, this will take approximately 3 minutes for medium-rare.
- Preheat oven to 425°
- Leave filets in the baking dish with the marinade. Add salt and pepper
- Bake for approximately 15 minutes depending on the thickness of your filets.
- While the fish is cooking, put your cherry tomatoes and cut peaches in a bowl. Drizzle with olive oil, 1 tsp of peach balsamic, salt, and a little ground pepper. Allow to marinate for up to 15 minutes.
- Place one filet on each plate. Decoratively surround with peaches and tomatoes.
- Drizzle olive oil all over, top with micro-greens, julienned basil leaves, or chopped parsley and serve.
Notes
This dish is wonderful served on a bed of rice.
To take advantage of the summer harvest, we chopped up cucumbers, tomatoes, peaches and toasted bread cubes to make a salsa-like base for the fish.
Delicious!
Nutrition Facts
Calories
277Fat
15Sat. Fat
2Carbs
13Fiber
2Net carbs
11Sugar
10Protein
24Sodium
118Cholesterol
62You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with a physician or other health-care professional. Please note, our calculations are for the entire recipe, not individual servings
