White peaches are the jewels of summer. Like a perfect summer day when it’s not too hot, you’re on the river and there is a slight breeze. I came across some in Whole Foods the other day and had to have them. Fortunately, Whole Foods also has the best wild Chinook salmon so the gears started turning. The result was these salmon bowls with peach salsa.
It has been an unusual summer in northwest Arkansas. Lots of August rain, sweltering September heat and a wonderful crop of apples on our neighbors trees. We actually have peach trees in our yard, but the fruit succumbed to a fungus a few months ago.
Salmon is one of my favorite foods. You can do so many things with it. However, just a simple blackened fillet of salmon is pretty hard to beat with the right sauce. These salmon bowls with peach salsa take the simple blackened salmon and turn it up a notch with creamy chipotle sauce and peach salsa.
I topped these bowls with a creamy Chipotle sauce that was really easy to make. Throw in some peach salsa, thin sliced purple cabbage and sliced peppers and avocados and you’ve got a perfect summer meal!
I learned many years ago from a Colombian friend that the trick to a good fresh salsa is to dice the onions really small. This helps blend the other flavors in and ensures the onion is not overpowering. You could do lots of different fruits instead of the peaches – watermelon, mango, pineapple, etc. I like to have good size chunks of fruit to highlight the sweetness in the salsa.
PREP TIME: COOK TIME: SERVINGS:
- 2 lbs. salmon fillet, cut into portions
- 1/2 purple cabbage, sliced very thin
- 1 sliced avocado
- 1-2 sliced jalapenos or serranos
for the blackening spice:
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
for the peach salsa:
- 2 peaches, cut into chunks
- 1/2 red onion, diced finely
- 1 handful cherry tomatoes, quartered
- juice of 1/2 lime
- chopped cilantro
for the sauce:
- 2 chipotles in adobo sauce, peppers removed from sauce
- 2 tsp adobo sauce from can
- 1/2 can coconut milk
- juice of one lime
- 1/2 tsp salt
- Mix together all the blackening spices then coat the salmon pieces on both sides with spice. Heat some olive oil in a pan over medium high heat. Cook salmon for 2-3 minutes per side. Remove from heat.
- Meanwhile, add all salsa ingredients into a large bowl and toss together.
- Add all chipotle sauce ingredients to a blender and puree until smooth.
- To assemble bowls, place some cabbage on bottom. Top with salmon, peach salsa and drizzle chipotle sauce over the top. Garnish with sliced avocado and pepper slices.