Salmon with Roasted Peach and Yellow Tomato Sauce

In season vegetables and fruit make a bright and summery sauce to pair with grilled salmon — a great source of healthy fats — during warm weather days. Make it a nutritious meal by serving our Roasted Potato Salad alongside this fish dish.

TABLE Magazine friend and collaborator Kristen Palmer created this recipe with healthy, supportive ingredients in mind. A graduate of New York’s Natural Gourmet Institute, where she focused on nutrition and health along with formal culinary techniques, Kristen has worked as a private chef for the Pittsburgh Ballet. Her recipes center on nutrient-dense, body-beneficial foods. 

“My philosophy towards food is that you should get the most flavor and nutrients out of the calories you’re taking,” Kristen says, “focusing on whole grains, vegetables, lean proteins… foods that pack a punch so that you’re being efficient with your eating.”

Salmon with Roasted Peach and Yellow Tomato Sauce Recipe

INGREDIENTS

16 oz salmon
4 small ripe peaches
1 medium yellow tomato
3 green onions
2 tbsp olive oil
1/4 tsp salt
1/4 cup honey
1/2 jalapeno
1 tbsp olive oil
2 tsp white wine vinegar
1 tsp salt
Needles of 3 rosemary sprigs
1/2 cup water

INSTRUCTIONS

  1. Heat oven to 400 degrees.
  2. Prepare a baking sheet with foil and spray with cooking spray.
  3. Cut tomato into quarters, halve and remove pits from 3 peaches, remove tops and ends of green onions.
  4. Toss in bowl with olive oil and salt. Place on baking sheet and bake for 25 minutes.
  5. Combine honey water, along with roasted tomato, peaches, and green onions in blender. Blend until smooth. Strain mixture over a bowl.
  6. Reserving some sauce for serving, place the rest of sauce in a shallow dish or pan.
  7. Portion salmon and season with salt, allow to sit for a moment.
  8. Place salmon, flesh down in shallow dish with sauce. Let salmon marinate for at least 1 hour.
  9. Prepare grill or oven to broil. Grill or broil salmon until desired temperature. Serve with reserved sauce.

Recipe by Kristen Palmer / Styling by Anna Calabrese / Photography by Dave Bryce

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