Saturday, June 2, 2012

Salmon with Strawberry Peach Salsa

My inspiration for this dish tonight was the farmer's market.  I went to the market this morning and of course was in awe of all the wonderful fruits and vegetables that were available.  I bought some strawberries and just figured I would make some kind of dessert with them but instead decided on a simple little something to go over some baked salmon.  The salmon we got was from SeaBear.

Salmon with Strawberry Peach Salsa
Preheat oven to 275 degrees Fahrenheit
Place salmon on a baking sheet, drizzle with olive oil; sprinkle with salt and pepper.  Bake in oven for about 15 minuets.
Strawberry Peach Salsa
1 pint Strawberries
2 peaches
1 very small amount of Italian Parsley
Wash and hull strawberries, cut strawberries into small pieces.   Place a pan of water onto the stove and bring to a boil.  Add peaches to the water and let cook for just about 2 minutes (depending on how thick the skin is).  Remove peach from water and add to a bowl of ice cold water.  Pinch the skin of the peach it should come off very easily.  Remove all of the skin.  Cut peaches in half and remove the pit.  Cut peaches into chunks and add to the strawberries.  Dice up parsley and add to strawberries and peaches.  Mix gently with a spoon.  Spoon over cooked salmon.

Along with this meal we had a small salad of greens and tomatoes, served with a homemade french dressing.

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