Back to recipes

Chilean Salmon with Peach Salsa

2 hours | Serves 4 | Ingredients | Equipment | Preparation

YouTube

This content is blocked because YouTube cookies have not been accepted.

Ingredients

Peach Salsa:

  • 4 ea. Ripe peaches, cut in half, pit removed, diced into ¼ inch cubes
  • 1 oz. Red onion, peeled and minced (approximately 2 Tbsp.)
  • 2 oz. Rice wine vinegar
  • 1/2 oz. Fresh mint – minced (approximately 2 Tbsp.)
  • 2 oz. Olive oil
  • Salt and pepper to taste

Salmon Ingredients:

  • 12 oz. Skinless salmon fillet – cut into 12ea., 1 oz. cubes (approximately 1” x 1” x1”).
  • Salt and Pepper as needed
  • 4 oz. Hot Pepper Jelly – we like Stonewall Kitchen of Maine

Equipment

These are the tools and equipment required to prepare your Broiled Chilean Salmon with Peach Salsa

  • Small glass bowls,
  • Metal spoons,
  • Kitchen knife,
  • Cutting board,
  • Small baking pan, (be sure it fits inside your oven)
  • Aluminum foil,
  • Toaster oven,
  • 4 ea – Skewers

Method of Preparation

To prepare your delicious, broiled Chilean Salmon Peach Salsa

  • Combine peaches, onion, vinegar, mint, and olive oil in bowl. Taste and adjust with salt and pepper. Let rest at room temperature.
  • Place three salmon cubes on each skewer (three per skewer = one portion). Place skewers on foil lined baking pan.
  • Preheat toaster oven on “broil” setting – be sure rack is in lowest position (bottom).
  • Place  pepper jelly in small glass bowl or mug and heat for 15 seconds in microwave. Spoon or drizzle jelly over each piece of salmon.
  • Place salmon in toaster oven on broil (high) and cook for 6 minutes.
  • Spoon 2 ounces (1/4 cup) of salsa onto a plate and top with salmon skewer. Drizzle with additional jelly if you like. Enjoy.

Note: Serve with your favorite sides – we love pairing with steamed Jasmine Rice and sautéed fennel.

Other recipes

See more recipes