Pan Seared Salmon with Peach BBQ Sauce

Serves 4

3 tbsp canola oil
1 medium yellow onion, medium dice
4 garlic cloves
1 ½ tsp grated orange zest
6 cling-free peaches, pitted, skinned and rough chopped
¼ cup smoky barbeque sauce

1 tsp each of: ground mustard seed, coriander, fennel, white pepper, salt
24 oz. salmon fillet, skin removed, portioned into 4 pieces
2 tbsp canola oil

Preheat oven to 400°F.  Preheat a medium sized sauce pot over medium-high heat.  Add oil and onions and sauté until soft, about 8 minutes.  Add garlic, and orange zest and stir 1 minute.  Add peaches and sauté for 2 minutes.  Lower heat and simmer until fruit is cooked down to a puree, about 12 minutes.  Add barbeque sauce and simmer about one minute.  Season to taste with salt and pepper.

Mix spices in a small bowl and sprinkle over the portioned salmon.  Heat oil in a heavy skillet over high heat.  Place seasoned salmon into the pan and cook until brown, turning once, about 5 minutes.  Transfer salmon to oven on a baking sheet and roast until instant-read thermometer inserted into thickest part of fish registers 140°F, about 15 min.  Transfer to platter and let rest.

Drizzle sauce over salmon and serve.


Grilled Salmon with Herb Crust

Serves 4

12 oz. fresh Salmon fillets
1/3 cup coarsely snipped fresh oregano
1/3 cup coarsely snipped fresh cilantro
¼ cup sliced green onions
1 Tbsp. lemon juice
2 teasp. Olive oil
½ teasp. Bottled minced garlic
¼ teasp. Salt
1/8 teasp. Black pepper

Rinse fish and pat dry. Cut into 4 pieces.

In a food processor combine oregano, cilantro, green onions, lemon juice, oil, salt, and pepper. Cover and chop. Transfer to shallow dish. Generously coat both sides of fish with herb mixture. Place fish on greased rack of an uncovered grill. Grill for 6-9 minutes or until fish flakes easily.


Pineapple Salsa Salmon

4 salmon fillets (1/2 lb each)
1 cup Newman's own pineapple salsa
1 Tblsp. Honey mustard
2 teasp. Corn starch
2 teasp. Prepared horseradish
½ teasp. Lemon pepper seasoning
1 package frozen white rice and vegetable mix.

Remove skin from salmon, rinse and pat dry.

Combine salsa, honey mustard, and horseradish; set aside.

Preheat large sauté pan on medium heat 2-3 minutes. Spray both sides of fish with cooking spray, sprinkle with lemon pepper. Place fish in pan; cook 3 minutes. Turn fish and add salsa mix. Cover and reduce heat and cook 5-7 minutes, or until fish flakes easily. While fish is cooking make rice by package directions. Serve fish over rice. Serves 4.