1 filet or side of Sockeye Salmon, or whatever salmon you wish to use for this
2 tbsp Grapeseed Oil
Salt and Pepper
3 Peaches - sliced and grilled
2 cups Frozen Peach Chunks
1 cup Cherry Tomatoes - 1/4 cut
1/4 cup Red Onion - diced
1/4 cup Flat Leaf Parsley - rough chop
1/2 Lime - juice
1/2 Lemon - juice
Zest of the Lime and Lemon
Wash your Salmon and check for Pin Bones. Remove if needed. Rub the Salmon in the Oil, and salt and pepper the flesh.
Ok, so two ways we can go about this. Both work really well. We can either Grill the Peach (if it’s fresh) with a bit of oil on the peaches and on a SMOKIN HOT grill. Hit it for 2 min each side of the slice to get that nice grill mark on it. OR, in a hot pan with a touch of oil, you can toss the chunks of peach to get some caramelization on them and heat them up. You want a crazy hot pan for this so it doesnt turn to mush. Once the peaches have been cooked or grilled, add them to a bowl with the rest of the salsa ingredients and set aside.
Once again, we can go two ways about this. You can either grill the Salmon or oven bake it. Both are good techniques. If you grill it, set the grill to a HIGH heat and let it warm up. Grill skin side down for 4-5 min till flesh is beginning to flake away. Pull from the grill and serve warm with the salsa!
Heat oven to 250f . Place the salmon, skin side down, on parchment paper on a baking sheet and let cook for 15 min or so. doing this, at a lower temp, allows the fish to cook evenly and not allow the Albium to come out of the fish. I learned that from a Masterchef Contestant a while back when I met him (thanks Barrie) Once the flesh begins to flake away, pull from the oven and serve with the salsa!
Easy enough, right?
Credit - Cory Walby - Bokashi Steel Pro Team Chef
Instagram - @saturday_night_test_kitchen