About the Recipe
Salmon and peaches go wonderfully together and having access to California peaches in winter, allows you to enjoy this lovely combination on a chilly winter’s night with a nice glass of Pinot!
Ingredients
Salmon
4 salmon fillets, about 180g each
Salt and freshly ground pepper
Olive oil, for cooking
Peach Almond Brown Butter
4 tablespoons butter
2 peaches, diced
50g roasted almonds, roughly chopped
Zest of 1 orange
1 tablespoon chopped fresh rosemary leaves
1 teaspoon red wine vinegar, optional
Serve with wilted winter greens, such as chard or kale
Preparation
Heat a thin layer of olive oil in a grill pan or heavy based pan. Season salmon and cook, skin side down for 2 minutes, then turn and cook as desired.
While salmon is cooking, heat butter in a small skillet and cook until bubbles subside and the butter is starting to colour. Add the peaches, almonds, zest, rosemary and toss in the butter until all are warm. Add the vinegar if using (it adds a little zip to the butter).
Serve the salmon over warm winter greens or preferred vegetable and spoon over the hot peach almond sauce.