Chef Louise Solzman
Maple Glazed Salmon with Peach and Papaya Salsa
Category
Entree
Servings
4 servings
Prep Time
15 minutes
Cook Time
15-20 minutes
Author:
Chef Louise Solzman
Ingredients
-
1 teaspoon Butter
-
4 (6 ounces) Salmon Fillets (skinless and boned)
-
2 tablespoons Maple Syrup
-
Organic Grinders, Rainbow Peppercorn
-
1 Papaya, peeled, seeds removed and diced
-
1 large Peach, stone removed and diced
-
1/4 cup Organic Green Onions, chopped
-
1/4 cup Cilantro, chopped
-
4 tablespoons Organic Oranges juice, freshly squeezed
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2 tablespoons Organic Lemon juice, freshly squeezed
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3 tablespoons Red Onion, finely chopped
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1 teaspoon Minced Garlic
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1/4 teaspoon Cayenne Pepper (optional)
-
1 tablespoon Olive Oil
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Organic Grinders, Rainbow Peppercorn
Salmon
Salsa
Directions
Salmon
Preheat oven to 400°F.
Grease a sheet pan with butter and sprinkle lightly with salt.
Place salmon on greased pan and cover all pieces with maple syrup. Season with salt and pepper.
Cover pan with plastic wrap and refrigerate while preparing salsa.
When salsa is ready, remove plastic wrap from fish and place pan on top shelf in oven for 15-20 minutes.
To tell if salmon is ready, pinch it with your thumb and finger. The layers should separate easily.
Salsa
Combine all ingredients in a bowl and mix thoroughly. Cover until ready to serve. May be served chilled or at room temperature.
Recipe Note
Chef's Tip:
- If you have time, I recommend making the salsa at least 2 hours before serving. This gives the flavors a chance to mix.
This dish pairs well with Guy Morgon Cru (Beaujolais, France 2004).
Filed in:
Cilantro,
Entree,
Maple Glazed Salmon with Peach and Papaya Salsa,
Minced Garlic,
Organic Green Onions,
Organic Grinders,
Organic Lemon,
Organic Oranges,
Papaya,
Peaches,
Rainbow Peppercorn,
Red Onion
