Chef Louise Solzman

Maple Glazed Salmon with Peach and Papaya Salsa

Name: Maple Glazed Salmon with Peach and Papaya Salsa
Prep time: 15 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 teaspoon butter; 4 (6 ounces) salmon fillets (skinless and boned); 2 tablespoons maple syrup; Organic Grinders, Rainbow Peppercorn; 1 papaya, peeled, seeds removed and diced; 1 large peach, stone removed and diced; 1/4 cup organic green onions, chopped; 1/4 cup cilantro, chopped; 4 tablespoons organic oranges juice, freshly squeezed; 2 tablespoons organic lemon juice, freshly squeezed; 3 tablespoons red onion, finely chopped; 1 teaspoon minced garlic; 1/4 teaspoon cayenne pepper (optional); 1 tablespoon olive oil; Organic Grinders, Rainbow Peppercorn

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Cuisine

American

Servings

4 servings

Prep Time

15 minutes

Cook Time

15-20 minutes

Ingredients

Salmon

1 teaspoon butter
4 (6 ounces) salmon fillets (skinless and boned)
2 tablespoons maple syrup
Organic Grinders, Rainbow Peppercorn

Salsa

1 papaya, peeled, seeds removed and diced
1 large peach, stone removed and diced
1/4 cup organic green onions, chopped
1/4 cup cilantro, chopped
4 tablespoons organic oranges juice, freshly squeezed
2 tablespoons organic lemon juice, freshly squeezed
3 tablespoons red onion, finely chopped
1 teaspoon minced garlic
1/4 teaspoon cayenne pepper (optional)
1 tablespoon olive oil
Organic Grinders, Rainbow Peppercorn

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Directions

Salmon

Preheat oven to 400°F.
Grease a sheet pan with butter and sprinkle lightly with salt.
Place salmon on greased pan and cover all pieces with maple syrup. Season with salt and pepper.
Cover pan with plastic wrap and refrigerate while preparing salsa.
When salsa is ready, remove plastic wrap from fish and place pan on top shelf in oven for 15-20 minutes.
To tell if salmon is ready, pinch it with your thumb and finger. The layers should separate easily.

Salsa

Combine all ingredients in a bowl and mix thoroughly. Cover until ready to serve. May be served chilled or at room temperature.

Recipe Note

Chef's Tip:

If you have time, I recommend making the salsa at least 2 hours before serving. This gives the flavors a chance to mix.

This dish pairs well with Guy Morgon Cru (Beaujolais, France 2004).

Maple Glazed Salmon with Peach and Papaya Salsa