Monday, August 29, 2011

Maple Glazed Salmon with Fresh Peach Salsa

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!


  1. That looks and sounds amazing!!
    I am going to try it!

  2. Hi Emily, LOVE your blogs/recipes/story!
    Just a thought, you may want to try waxed paper or baking parchment instead of foil for easy cleanup...try to stay away from foil touching the food we eat due to the possible contribution to your stuff, really!

  3. Thank you for the reminder about the possible connection between aluminum and Alzheimers. Parchment paper would be an excellent substitute. Great idea! Thanks!