Salmon with Hot Pepper Peach Sauce

The peaches are in season and we love eating them every day in any way we possibly can! Here is a quick recipe that is short on time and long on flavor. Grill or pan saute, you choose! Don’t forget a nice Rosé from Argentina!

4 - 6oz salmon filets

2 teaspoons L&B Island Breeze seasoning 

2 cup diced peaches 

½ cup fine diced, white onion

1 lime, juiced 

½ cup Stonewall Kitchen, Hot Pepper Peach Jam 

¼ cup minced, fresh mint 

2 tbsp extra virgin olive oil

¼ cup minced, fresh cilantro  

• Sprinkle the salmon with L&B Island Breeze seasoning. Set aside while making the peach sauce. 

• In a medium bowl combine the peaches, onion, lime juice, and jam. Then add a pinch of salt and the mint to the sauce. Set aside.

• Place the olive oil in a medium hot fry pan. When the oil is shimmering, place the salmon skin up in the pan and cook for about 4-5 minutes. Let the salmon cook without moving it around. The salmon will release when ready. Turn the salmon over and cook for another 3 to 4 minutes.

• Plate up the salmon leaving the skin in the frying pan. Top the salmon with 2 spoonfuls of the sauce and garnish with a sprinkle of cilantro. 

Amount: Serves 4 

Wine Pairing: Piatelli, Rosé, Argentina