Photo courtesy Foodland Ontario
There’s no doubt local peaches are a wonderful taste treat on their own or in desserts, buy why not add their deliciousness to savoury dishes too? And when you consider their disease-fighting weaponry, using them as often as you can during peach season just makes good sense.
This recipe is adapted from Foodland Ontario. While it states Ontario produce in the ingredients, use whatever is local to you.
Using double skewers makes tender fruit much easier to turn on the grill. Serve warm or chilled over salad greens for a light summer meal. Soak the bamboo skewers in water for 30 minutes to prevent scorching.
Peachy Grilled Salmon Fillet
Makes 4 servings
2 tbsp (25 mL) peach nectar
3 tbsp (45 mL) sodium-reduced soy sauce
2 tbsp (25 mL) rice or cider vinegar
2 tbsp (25 mL) liquid honey
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) each of finely minced ginger and Ontario Garlic
1 tbsp (15 mL) chopped fresh parsley
1-1/2 lb (750 g) salmon filet, cut into 4 pieces
4 Ontario Peaches, quartered and pitted
1 Ontario Sweet Red Pepper, cut into 16 pieces
3 Ontario Green Onions, cut into 2 inch (5 cm) lengths
Salt and pepper
In small bowl, whisk together peach nectar, soy sauce, vinegar, honey, oil, ginger, garlic and parsley until smooth. Reserve 1/3 cup (75 mL) to baste during grilling.
Place fish in shallow dish; coat evenly with marinade. Let stand for 20 minutes.
Alternately thread peaches, red pepper and green onions onto 4 sets of 2 parallel skewers.
Place skewers and fish, skin side down, on greased grill. Grill, basting with reserved marinade for 2 to 3 minutes or until skewers are still firm. Remove skewers. Carefully turn fish; grill, basting with marinade for 3 to 5 minutes or until barely translucent in centre and flakes easily. Season with salt and pepper to taste.
Nutrition information per serving
• Calories: 345
• Protein: 37 grams
• Fat: 15 grams
• Saturated fat: 2 grams
• Carbohydrate: 13 grams
• Dietary fibre: 3 grams
• Sodium: 353 milligrams
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