GRILLED SALMON WITH FRESH PEACH SALSA
Prep Time: 1 hour 15 minutes
Cook Time: 8 minutes
- 3 Tablespoons olive oil
- 2 Tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 3/4 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 4 4-6 oz. salmon steaks or filets
- 1 1/2 cups ripe fresh peaches, diced (4-6 peaches, depending on size)
- 1 large tomato, diced
- 1/4 cup sweet onion, diced
- 1/2 jalapeno pepper, seeds removed and minced
- 1 Tablespoon fresh cilantro, chopped
- Juice of 1 lime
In a medium bowl, add olive oil, lemon juice, garlic, salt and pepper. Mix to combine. Add salmon and toss to coat with mixture. Cover with plastic wrap and refrigerate for one hour.
In a small bowl, add peaches, tomato, onion, jalapeno pepper, cilantro and the lime juice. Stir to combine. Cover with plastic wrap and store in refrigerator until ready to serve.
Heat grill to medium. Place salmon on grill and cook each side for 3-4 minutes. Remove from grill and top with the fresh peach salsa.
SMOKED HAM & GRILLED PEACH SANDWICH
Prep Time: 15 minutes
Cook Time: 2 minutes
- 2 slices focaccia bread
- 1 slice Swiss cheese
- 1/2 cup spring greens
- 2 slices smoked ham
- 2 peaches
- 2 cloves garlic
- Dash of salt
- 1 egg yolk
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3 Tablespoons vegetable oil
Smash cloves of garlic with the back of a knife on a cutting board until you have a paste. Add dash of salt. In a small bowl, add egg yolk, fresh lemon juice and Dijon mustard. Whisk to combine. In a measuring cup, combine extra virgin olive oil and vegetable oil. Slowly add oils to yolk mixture, whisking constantly. If the oil starts to separate, stop adding oil and whisk until all oil is mixed in and continue with remaining oil. Add the garlic paste.
Chill until ready to use.
Makes 1/2 cup aioli.
To assemble sandwich, use focaccia bread as base and spread with aioli (see recipe below). Top with Swiss cheese, spring greens and smoked ham.
To grill peaches, heat grill to high. Cut each peach in half and remove pit. Brush all sides with canola or vegetable oil. Place on grill, cut side down and grill for 2-3 minutes. Remove from grill and slice thin for sandwiches.
Finish by adding grilled peach slices to each sandwich.
FRESH PEACH BREAD
Serves: 1 loaf - 16 slices
Prep Time: 20 minutes
Cook Time: 50 minutes
- 1 2/3 cups unbleached flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/3 cup unsalted butter-at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1/3 cup water
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 1/2 cups diced peaches*
- 1/2 cup chopped pecans, toasted
- 1 Tablespoon sugar
*Cut peaches in half, remove pit, slice and then cut these slices into 1/4 inch pieces - dust with flour right before mixing into batter (dusting the peaches with flour will help the fruit from not sinking to the bottom of the pan).
Pre-heat oven to 350F.
Spray a 9” X 5” loaf pan with baking spray and set aside.
In small bowl, add flour, baking soda, salt and baking powder. Stir to combine and set aside.
In a medium bowl, add butter and sugar. Using a hand held mixer, cream mixture for 2 minutes or until light in color. Add eggs one at a time and beat for 30 seconds. Add water and extracts and mix well. Add flour mixture and stir just until combined. There will be some lumps. Fold in dusted peaches* and pecans. Put batter in prepared pan and spread evenly.
Place in middle of oven and bake for 50-55 minutes. The bread is done when a toothpick is inserted in the middle and comes out clean. Cool for 10 minutes before removing from pan and cooling completely on wire rack.