Sunday, August 14, 2011

Grilled Salmon with Peach-Bourbon Salsa

Peaches are in season in most areas of the country now. Combined with another American classic, bourbon, they move from the dessert course to the main course.  Bourbon is the “secret” ingredient in this recipe.  It takes the place of oil in the salsa and balances out the any tartness in your peaches and the salsa's lime juice.  Served over salmon steaks, this is another twenty minute summer supper.

Grilled Salmon with Peach-Bourbon Salsa
Serves 2
2 1-inch salmon steaks
2 tablespoon honey
2 tablespoon lime juice
1 tablespoon bourbon
2 teaspoons chopped parsley
salt & pepper
1 large peach, pitted and diced

  1. Place salmon steaks in a shallow dish.  In a small bowl, mix together honey, lime juice and Bourbon.  
  2. Pour half of the mixture over salmon steaks and turn steaks to coat.  Let salmon soak up marinade while grill heats (or broiler preheats).  
  3. If grilling, brush a small amount of oil onto grill to prevent sticking.  Grill salmon steaks over medium-high heat fairly close to the heat source (no more than 4 inches) about 3-5 minutes on each side.  Salmon should be tender in center.  (If broiling, place rack at highest level and broil10 minutes total, turning once.) 
  4. While salmon cooks, prepare salsa.  Combine reserved marinade with parsley, salt and pepper and diced peach.  Serve over salmon steaks. 

Peach Tips
Thawed frozen peaches can be used in this recipe.  If fresh peaches are in season, use them peeled or unpeeled.  If you’d like to peel them, cut a small cross at the bottom of the peach and plunge into boiling water for 30 seconds.  Remove the peach with a slotted spoon and run under cold water.  When peach is cool enough to handle, peel off the skin starting with the scored skin at the bottom.