Salmon with fruity peach sauce
This recipe comes from our friend, diane wallace. we went to her house for dinner and it was so yummy that i asked her for the recipe for the fruit sauce, and she gave it to me, so thank you diane.
salmon filets: I used boneless wild salmon
approx. 1/2 lb. per person. go a little over, b/c it’s great cold the next day. you can do a large piece or smaller ones. obviously the more people, the larger the piece; and it is easier to cook than a lot of little pieces.
use heavy duty aluminum foil and place the salmon—skin side down—on foil. squeeze fresh lemon juice (liberally) ,salt and pepper.and sprinkle a little fresh dill on salmon.
preheat grill to high, and right before you’re putting salmon on grill turn down the grill to more of a medium heat. cook salmon for about 10 minutes, you’ll have to check with a knife after about 8 minutes, depending on your individual grill and the size of the filet will determine cooking time. i undercook it a bit and wrap in foil and it continues to cook a bit. For 1 1/2 lb piece of salmon (pretty thin) it only took 8 minutes. Salmon should come right off skin when you lift it off. it came off pretty easily.
Now for the best part:
fruit sauce topping:
whatever fresh fruits are in season is what you should use: peaches, nectarines, apricots, plums, etc. please try and support local farms whenever you can. how many pieces of fruit you use will obviously depend on the size of your crowd. one fruit per person is a good rule of thumb. I made this evening for just the two of us and I used 2 nice size peaches.Slice peach into nice size slices not too thin b/c they will fall apart.
a sprinkle of soy sauce (about 1 tablespoon)
2 tsp. of honey
1/4 cup of white wine
2 Tbsp. of Jam ( I used Peach b/c I had it in the house, but you can use apricot, etc.
I used 1 Tbsp. freshly grated ginger ( or powdered ginger)
juice of 1 lemon
raisins are optional but a nice touch (eyeball the amount) eyeball the amount you like
these ingredients can be altered for how much fruit you use.
over low to medium heat, cook fruit ‘til it starts to thicken. don’t overcook or you’ll end up with a mushy mess and lose the look of having the fresh fruit. I cooked it for about 1/2 hour to 40 minutes. I turned off the heat and covered it, and heated it up right before I needed it. ( it was perfect) the peaches weren’t so ripe and they cooked up beautifully.
spoon fruit mixture over the cooked salmon when plated.
perfect with a grain of your choice and a side salad.