Honey Mustard Salmon With Pickled Peaches Honey Mustard Salmon With Pickled Peaches

Honey Mustard Salmon With Pickled Peaches | Food styling by Christopher St.Onge | Prop styling by Madeleine Johari Image by: Ronald Tsang

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

Ingredients

Pickled Peaches:
  • 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
Salmon:
  • 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)

Method

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

%RDI

  • Iron 8
  • Fibre 0.0
  • Folate 18
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4
  • Vitamin C 22
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey Mustard Salmon With Pickled Peaches

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