By: Test Kitchens Consultant at Land O'Lakes
(POSTED: June 10, 2011)

Spiced Brown Sugar Salmon with Peach-Kiwi Salsa

Just a hint of crushed red pepper gives this fresh fruit salsa an extra kick when paired with the sweet glaze on this salmon.


Yield: 6 servings



Ingredients:


Salsa
2 medium (1 cup) peaches, peeled, coarsely chopped*
1 kiwifruit, peeled, coarsely chopped
2 tablespoons thinly sliced green onions
2 tablespoons chopped parsley
1 tablespoon lime juice
1/4 teaspoon crushed red pepper

Glaze

1/4 cup Land O Lakes® Butter, melted
1/4 cup firmly packed brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon crushed red pepper

Salmon
1 (1 1/2-pound) salmon fillet



Directions:


Combine all salsa ingredients in small bowl. Cover; refrigerate at least 1 hour.

Heat gas grill on medium or charcoal grill until coals are ash white.

Meanwhile, combine all glaze ingredients in small bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling until fish flakes with fork (9 to 10 minutes). Serve with salsa.

*Substitute 1 cup frozen peaches, thawed, coarsely chopped.


Oven Directions

Heat oven to 425°F. Place salmon onto aluminum foil-lined 15x10x1-inch baking pan. Brush with glaze. Bake 6 minutes; brush with remaining glaze. Continue baking until fish flakes with fork (10 to 12 minutes).

  Macaroni Salad for 100 Cooking For The Crew
  Vietnamese Shrimp and Crab Fritters w/ Chili-Lime Sauce Side Dishes
  Grilled Vietnamese Chicken Breast B.B.Q.
  Caramelized Onion & Portobello Mushroom Soup with Goat Cheese Croutons Soups/Chowders
  Apple Galette Pies & Pastries
  Filo Apple Tarts with Cinnamon and Raisins Desserts
Home  |  About Us  |  Restaurants  |  Recipes  |  Facebook  |  Twitter  |  Newsletters  |  Tickets
Articles  |  Videos  |  Employment  |  Links  |  Advertising  |  Contact  |  Privacy  |  Sitemap
    © 2014 eDining.ca Website design by Cossette East