Company Salmon with Peach Salsa
16 oz thawed frozen peaches* (you can certainly use fresh)
one 14.5 oz no salt added fire roasted diced tomatoes
1/2 cup frozen chopped onions (you can use fresh if desired)
1 tsp minced garlic
1 tbsp Key West lime juice (can use regular lime juice, too)
1/4 cup fresh cilantro (can use a couple of tsp of dried, too)
1 tsp ground black pepper
1/2 to 1 tsp coarse sea salt (can omit)
10-12 4 oz frozen salmon fillets with no skin** (you can certainly use fresh)
1 tbsp olive oil
1 tbsp vegan butter (or whatever type you need or prefer)
1. In the food processor chop the peaches to the size and consistency you like for your salsa. (Some folks prefer their salsa chunky while others like it pureed. I tend to make mine somewhere in the middle.) Pour into a bowl.
2. In the food processor chop the diced tomatoes with the onions, garlic, lime juice, and cilantro. Add to the peaches in the bowl and stir well. Set aside or put into the fridge so the flavors can meld.
3. Season with the black pepper and salt, if using.
4. Over medium heat, melt the butter with the olive oil in a pan that will fit your salmon fillets.
5. Carefully place the fillets into the hot pan, and cook for five minutes. It’s best that you just leave the salmons alone to form a nice browned crust.
6. Flip the salmon over and cook for two minutes to finish.
7. Place the salmon on plates with the crust side up and spoon peach salsa over the top.
* If you’re using the frozen peaches, you can simply pull them from the freezer, dump them into a microwave safe bowl and defrost for one to two minutes, just until they’re not frozen solid. If you’re thinking ahead of time, you can pull them out a few hours before and defrost them in the fridge. If you’re using fresh, you need to slice the peaches off the core.
** I like to buy wild caught frozen salmon because it’s cheaper, and then it’s ready whenever I need it. If you’re thinking ahead, you can put the salmon into the fridge the night before to defrost. If you’re like me and only thinking of dinner at the last minute, simply the salmon in their packages into a bowl of cold water for twenty minutes, turning them halfway through the time. Then remove them from their packaging, rinse, and pat dry.