Pickled Peaches
Hands-on time: 20 minutes Total time: 1¼ hours Makes: 4 servings
Glazed salmon fresh off the grill is delicious on its own, but the pickled peach topping makes this dish out of this world! Even better, the crave-worthy condiment starts with humble canned fruit, perfect for when fresh peaches aren’t available.
Pickled Peaches: ½ tsp coriander seeds ½ tsp mustard seeds ½ cup cider vinegar or unseasoned rice vinegar 3 tbsp packed brown sugar 2 thin strips lime zest 1½ tsp kosher salt ¼ cup lime juice 2 tbsp orange juice half serrano pepper or 1 Thai bird’s-eye pepper, thinly sliced 1 can (398 ml) sliced peaches, drained 2 tbsp extra-virgin olive oil Salmon: 2 tbsp liquid honey or maple syrup 2 tbsp grainy mustard 2 tsp Dijon mustard 2 tsp soy sauce 2 tsp grated fresh ginger 4 skin-on salmon fillets (about 550 g total) ½ cup torn fresh mint leaves (optional)
Pickled Peaches: In small dry saucepan, toast coriander seeds and mustard seeds over medium heat until fragrant, about 1 minute. Stir in vinegar, brown sugar, lime zest and salt. Bring to boil; cook, stirring, just until sugar and salt are dissolved, about 2 minutes. Remove from heat; stir in lime juice, orange juice and serrano pepper. Let stand at room temperature until cooled, 35 to 45 minutes. Strain through fine-mesh sieve into large bowl; discard solids. Add peaches, tossing to coat; marinate for 15 to 20 minutes. Drain, reserving brine for another use. Return peaches to bowl; stir in oil. (Makeahead: Refrigerate in airtight container for up to 2 days.) Salmon: Meanwhile, in shallow dish, whisk together honey, grainy mustard, Dijon mustard, soy sauce and ginger. Add fish, turning to coat. Place fish, skin side down, on greased grill over medium-high heat; close lid and grill until fish flakes easily when tested, about 8 minutes. Transfer fish to serving platter; spoon peaches over top. Sprinkle with mint (if using). Serve with roasted or grilled potatoes and crisp green beans.
PER SERVING: about 389 cal, 22 g pro, 19 g total fat (3 g sat. fat), 34 g carb (1 g dietary fibre, 30 g sugar), 60 mg chol, 928 mg sodium, 561 mg potassium. % RDI: 4% calcium, 8% iron, 4% vit A, 22% vit C, 18% folate. Grilling fillets with the skin on will help keep the fish moist. Once cooked, slip a spatula between the skin and fish; lift, leaving skin on grill. Scrape grill clean when cool.