In my cooking I like to experiment with ingredients that seemingly belong to two different words. Fish and peaches? Why not! They can successfully meet on one plate and create an awesome combination. Like in this delicious dish.
It is a little bit about my love for Asian flavours. A little bit about my Mexico longing. A very much about my absolute admiration for bold and rich flavours. There are no place for midtones and nuances. Without any doubt this is just delicious!!
Makes 4 servings
- 4 filets salmon
- 2 tbsp soy sauce
- 2 cm fresh ginger, finely grated
- 1 clove garlic (big one), finely grated
- 1 lime, zest (juice you will use for the salsa)
- black pepper
- 2 tbsp canola oil
- 1 peach (ripe & sweet but quite hard)
- 1/2 fresh cucumber
- 1/2 red bell pepper
- 1/2 red onion (small)
- 1/2 chili, deseeded, finelly choped
- 1 and 1/2 tbsp lime juice
- 1 tsp agava syrup
- 1 handful fresh corriander leaves
- salt and pepper
In a bowl mix soy sauce, grated: ginger, garlic and lime zest. Season the salmon with black pepper and pour over the marinate. Using your hands, gently rub the marinate into the salmon. Wrap the bowl with plastic wrap and put it in the fridge for at least half a hour.
While the salmon is marinating prepare the salsa.
Chop peach and red bell pepper into small dice. Cut the cucumber lenghtwise (I leave the skin on), and using a teaspoon remove the seeds. Dice the cucumber the same as peach and pepper. Chop the red onion finely and put in on a strainer. Rinse the onion with cold water and pat dry.
Mix the peach, red pepper, cucumber and onion in a bowl. Add chili (adjust the quantity depending how hot your chili is- mine was medium hot), fresh corriander, lime juice and agava syrup. Season with salt and pepper. Mix everything carefully and leave it for a few minutes until the flavours combine. Adjust seasoning if needed.
Take the salmon out of the fridge. Let it stand until it warms up a little bit.
Heat a little bit of oil on a non stick pan. Place the salmon on a pan, skin side down. Reduce the heat. Fry for about 5 minutes and then flip to the other side and fry for another 3 minutes (depending on a size of a fillet it may take 2 minutes more per side to cook the salmon properly). The perfect cooked salmon should be still a little bit pink inside.
Serve the salmon with peach salsa, fluffy rice and lime wedges on the side.
I like to serve this dish with a coconut jasmin rice. To get this effect just cook the jasmin rice in a water combined with coconut milk, and the ratio is: 1 cup rice, 1 cup water, 1 cup coconut milk.