I received some beautiful organic Colorado peaches from my fruit share last week. My family went through them pretty fast, and we had just a few left this afternoon. I decided to make a fresh salsa with last two, and serve it with the wild sockeye salmon I was baking for dinner. The flavors complemented each other really well, and the colors were gorgeous!
I will definitely be making it again soon!
I served it with my Cauliflower Puree which added a nice creamy texture to the meal.
Skin and dice 2 fresh peaches. If you have trouble removing the skin, bring a pot of water to a boil. Cut an x on the bottom of each peach and drop them in the boiling water then quickly pull them out. The skin should peel off easily.
|Add 1/3 cup of finely diced red pepper.|
|Add 1/4 cup of finely diced red onion.|
|Add 1 Tablespoon of fresh chopped cilantro, 1 teaspoon of olive oil, 1 teaspoon of fresh lemon juice, a pinch of sea salt and dash of crushed red pepper flakes.|
Stir well, cover and refrigerate.Let sit at room temperature 15-30 minutes before serving.
Saute one clove of minced garlic in 1 teaspoon olive oil for 2 minutes over medium-high heat. Add 3 Tablespoons of pure maple syrup and 2 Tablespoons of soy sauce and whisk well. Cook for 2 more minutes and remove from heat.
Cut a filet of salmon into 4 pieces and place in a baking dish. I lined mine with foil for easy clean up. Pour maple glaze over salmon and bake at 425 for 12 minutes.
Serve with the fresh peach salsa. Enjoy!