Salmon with Peach Salsa
Emily Dobrich, SHEA Student Member
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books.
"Growing up in Southwestern Ontario I remember the little peach tree in my grand parents' back yard. I always looked forward to the sweet and juicy, fresh-picked fruit from their tree. The fabulous fresh peach flavours, combined with salmon, make this a very special recipe to me."-Emily
Farmed salmon is a richer source of omega-3 fatty acids than wild salmon, has a milder flavour and is readily available year round.
Peach Salsa (makes approximately 2 cups/500 ml)
1 large ripe juicy peach, peeled and diced
1/2 red pepper, diced
1 ripe tomato, diced
1/2 cup (125 mL) finely chopped chives
1 Tbsp (15 mL) liquid honey
1 Tbsp (15 mL) apple cider vinegar
1/4 tsp (1 mL) iodized salt Pepper to taste
1 lb (450 g) fresh or frozen farmed Canadian salmon fillets, cut into 4 equal pieces
1/2 tsp (2 mL) dried basil
1/4 tsp (1 mL) freshly ground black pepper
1 Tbsp (15 mL) unsalted butter, melted
1. To make the salsa, toss together peach in a small bowl with the red pepper, tomato, chives, honey, vinegar, salt and pepper. Cover and refrigerate for at least 30 minutes to develop the flavours. Salsa can be made up to 2 hours before serving.
2. Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or foil. Place salmon on the baking sheet and set aside.
3. Combine basil and pepper in a small bowl. Brush salmon with butter and sprinkle with the basil/pepper mixture. Depending on thickness of the fish, bake for 10 to 15 minutes or until it flakes when prodded with a fork. Do not overcook.
4. When salmon is done, transfer each fillet to a plate and top with 1/2 cup (125 mL) of the Peach Salsa.
Makes 4 servings One serving = 1 salmon fillet with 1/2 cup (125 mL) Peach Salsa
Per serving: 253 Calories, 11 g Total Fat, 3 g Saturated Fat, 0.2 g Trans Fat, 209 mg Sodium, 12 g Carbohydrate, 2 g Fibre, 10 g Sugars, 4.4 g Added Sugars, 26 g Protein, Carbohydrate Choices: 1/2