Salmon with Peach Salsa
Savor the luxurious blend of rich salmon, accentuated by the gentle sweetness of peach salsa. A harmonious dance of flavors, offering both warmth and solace with every bite.
1 tsp each ground cumin, black pepper, paprika and chili powder
1/2 tsp cayenne pepper
1 tbsp cayenne pepper
8 centre-cut salmon fillets, about 175g/ 6 oz each
1tsp olive oil
1 1/2 cup onion, thinly sliced
1 tsp granulated sugar
1 1/2 lbs soft, ripe peaches, peeled chopped
1 small papaya, about 3 peeled and finely chopped
1 jalapeño pepper, seeded, finely diced
1/3 cup fresh cilantro, coarsely chopped
3 tbsp lime juice
1 tbsp lemon juice
Combine first 6 ingredients in a small bowl. Place salmon fillets skin side down on a lightly oiled or sprayed baking sheet. Gently rub mixture into the flesh. Cover loosely and refrigerate for up to 2 hours.
Meanwhile, in a skillet, heat oil over medium low heat. Add onion. Sauté until soft, stirring occasionally. Add sugar and continue cooking and stirring for another 35 minutes. Do not overheat. Remove from heat and cool slightly. Coarsely chop onion and place in a medium bowl.
Add peaches, papaya, jalapeño pepper, cilantro, lime and lemon juices, and olive oil to onion. Mix gently. Cover and set aside.
Preheat broiler or barbecue. Grill fillets approximately 8 minutes, depending on their thickness (10 minutes per 1”/2.5 cm thickness). When done, the fish should flake easily when tested with a fork.
Top with peach salsa and serve immediately.
Makes 8 servings.