I really wanted to have something light for dinner so I opted to have salmon with a small side salad.
Salmon with Fresh Peach Salsa
2 - 4 ounce pieces of salmon
2 small tomatoes, de-seeded and chopped
1/4 of a spring onion (or a small onion), diced
fresh basil, finely chopped
Remove the skin off the peaches. Place peaches into a pan of boiling water blanch them for about 30 to 90 seconds. Remove from water and drop into a bowl of ice water. Pinch skin to see if it will start to come off. It should remove easily, if it doesn't place back into boiling water and cook some more.
Cut peaches in half and remove the pit. Dice peaches into small sections, place into a small bowl. Add tomatoes, onion and basil to the peaches. Stir.
Place the salmon on a cookie sheet, drizzle with olive oil, fresh ground salt and pepper and a little bit of seafood seasoning. (I use a seasoning from Blue Crab Bay Company) Place into a 300 degree Fahrenheit oven, cook for about 15 minutes or until fish flakes with a fork. Serve peach salsa over cooked salmon.
A side salad with fresh dressing was a side to go along with the salmon. It contained lettuce, tomato, and cucumber.
1/4 cup white wine vinegar
1 teaspoon Worcestershire sauce
2 tablespoons of sugar
1 clove of garlic, pressed
1/4 cup ketchup
3/4 cup olive oil