Glazed salmon fresh off the grill is delicious on its own, but the pickled peach topping makes this dish out of this world! Even better, the crave-worthy condiment starts with humble canned fruit, perfect for when fresh peaches aren't available.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- Portion size 4 servings
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon mustard seeds
- 1/2 cup cider vinegar or unseasoned rice vinegar
- 3 tablespoons packed brown sugar
- 2 thin strips lime zest
- 1 1/2 teaspoon kosher salt
- 1/4 cup lime juice
- 2 tablespoons orange juice
- Half serrano pepper or 1 Thai bird's-eye pepper , thinly sliced
- 1 can (398 mL) sliced peaches , drained
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons liquid honey or maple syrup
- 2 tablespoons grainy mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons soy sauce
- 2 teaspoons grated fresh ginger
- 4 skin-on salmon fillets (about 550 g total)
- 1/2 cup torn fresh mint leaves (optional)
Pickled Peaches: In small dry saucepan, toast coriander seeds and mustard seeds over medium heat until fragrant, about 1 minute. Stir in vinegar, brown sugar, lime zest and salt. Bring to boil; cook, stirring, just until sugar and salt are dissolved, about 2 minutes.
Remove from heat; stir in lime juice, orange juice and serrano pepper. Let stand at room temperature until cooled, 35 to 45 minutes. Strain through fine-mesh sieve into large bowl; discard solids. Add peaches, tossing to coat; marinate for 15 to 20 minutes.
Drain, reserving brine for another use. Return peaches to bowl; stir in oil. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Salmon: Meanwhile, in shallow dish, whisk together honey, grainy mustard, Dijon mustard, soy sauce and ginger. Add fish, turning to coat. Place fish, skin side down, on greased grill over medium-high heat; close lid and grill until fish flakes easily when tested, about 8 minutes.
Transfer fish to serving platter; spoon peaches over top. Sprinkle with mint (if using). Serve with roasted or grilled potatoes and crisp green beans.
Tip from The Test Kitchen: Grilling fillets with the skin on will help keep the fish moist. Once cooked, slip a spatula between the skin and fish; lift, leaving skin on grill. Scrape grill clean when cool.
Nutritional facts Per serving: about
- Fibre 1 g
- Sodium 928 mg
- Sugars 30 g
- Protein 22 g
- Calories 389
- Total fat 19 g
- Potassium 561 mg
- Cholesterol 60 mg
- Saturated fat 3 g
- Total carbohydrate 34 g
- Iron 8
- Folate 18
- Calcium 4
- Vitamin A 4
- Vitamin C 22