{Nourish} “Smoky” Salmon with Grilled Peach & Tomato Salad

IMG_9148  This is my favorite time of year when it comes to seasonal produce because tomatoes, peaches and corn are plentiful and beyond delicious. When ingredients are in season and locally grown they are so flavorful they practically speak for themselves which means you barely have to season them. This recipe really speaks to all that is fresh and good this time of year. I prepared this for a recent guest chef dinner I did at 41 North Hotel in Newport, RI. The theme was seafood because, well, summer is seafood season! For the next few days I am going to spotlight a few of my seafood recipes that have graced the menu at several recent events. They pay homage to this magical time of year and better yet, you wont have to spend hours in the kitchen preparing them! Enjoy!

 This is actually two recipes in one! You can serve the roasted salmon with the smoked paprika vinaigrette on its own for a simple, weeknight dinner that comes together in under 15 minutes. The grilled peach and tomato salad is a stand-alone side dish as well. I could seriously eat it every day it is so yummy. Grill your peaches ahead of time so you are simply tossing together ingredients come meal time. You can even double the dressing recipe and keep it on hand for salads, vegetables and proteins later in the week. 

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Salmon with Grilled Peach & Tomato Salad
Serves 4
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Ingredients
  1. 6 tablespoons olive oil, divided
  2. 4, 6 ounce pieces of wild salmon like sockeye
  3. salt and pepper
  4. 1 peach, pitted and cut into 8 wedges
  5. 1 heirloom tomatoes, sliced
  6. 1 cup heirloom cherry tomatoes, halved if large
  7. 1 tablespoon fresh oregano, chopped
  8. 1 tablespoon fresh chives, chopped
  9. 2 tablespoons fresh basil, chiffonade
  10. 1/2 teaspoon dijon mustard
  11. 1/2 teaspoon smoked paprika
  12. 1 tablespoon shallot, minced
  13. 1 teaspoon lemon zest
  14. 1 tablespoon lemon juice
  15. 3 tablespoons white balsamic vinegar
  16. 1 cup microgreens (optional)
Instructions
  1. Preheat oven to 400 and grill (or grill pan) to high heat.
  2. Brush peaches with 1 teaspoon of olive oil.
  3. Grill for 1.5 minutes per side (or until grill marks appear).
  4. Cool.
  5. Combine with tomatoes and shallot, basil, chives, 1 tablespoon olive oil, lemon juice, zest, salt and pepper.
  6. In a bowl, whisk together mustard, vinegar, remaining oil, oregano, smoked paprika, salt and pepper.
  7. Arrange salmon, skin side down, on a lined baking dish
  8. Season with 2 tablespoons olive oil, salt and pepper
  9. Roast for 8-10 minutes depending on thickness of filet and desired doneness
  10. Serve Salmon over the tomato and peach salad. Spoon 1 tablespoon of dressing onto the salmon and top with microgreens.
Katie Cavuto https://katiecavuto.com/

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