Peaches are in season right now. Their first sweet meat is perfect for a salsa pairing delightfully with jalapeño and onion.
Salmon is one of my favorite fish to cook with. Here on the west coast, it is easy to get, fresh and delicious. I probably cook it almost once a week and everyone loves it.
This recipe is so easy. You can make everything in one day, or follow my prep ahead instructions and store the salsa and glaze up to 6 days in the fridge before cooking and serving. It is awesome.
TIP: Great for breakfast or post-WOD meal.
Honey Glazed Salmon with Peach Salsa
- 1.25-1.5 LBS Salmon Filet
- 3 TBS Honey
- 1 TBS Tamari (Coconut Aminos or Soy Sauce)
- 1 tsp Fish Sauce
- 3 Peaches
- 1/2 Red Onion
- 1 Jalapeno
- 2 Limes
- Salt & Pepper to Taste
Dice peaches, red onion and jalapeño (remove seeds). Store in a container with lid. Squeeze juice of two limes over before covering. Refrigerate up to 6 days.
In a sauce pan, heat honey, tamarin and fish sauce over low heat; do not boil. Reduce liquid by 1/4.
Pre heat oven to 350.
Cover baking sheet with foil.
Lay salmon filet out on baking sheet and spoon honey liquid over. Season with salt and pepper to taste. Bake 12-18 minutes.
Portion out onto plates and top with peach salsa.