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Wasabi Crusted-Salmon with Savory Summeripe Nectarine Salsa

  • Author: Peggy Thurlow
  • Prep Time: 35
  • Cook Time: 15
  • Total Time: 50

Description

This savory Summeripe Nectarine and ginger salsa, with hints of sweet agave nectar and spicy Serrano chili peppers, is the perfect savory-sweet complement to rich wasabi-crusted salmon fillets.


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Ingredients

Ingredients

For the Summeripe Nectarine-Ginger Salsa

  • 4 Summeripe Nectarines, pitted and diced
  • 6 scallions, white and light green parts, chopped
  • 2 red radishes, minced
  • 4 teaspoons grated fresh ginger
  • 4 tablespoons fresh lemon juice
  • 4 tablespoon rice vinegar
  • 1 tablespoon agave syrup
  • 1/2 teaspoon prepared wasabi paste
  • 1/2 Serrano chili pepper, minced, optional
  • Salt to taste

For the Salmon

  • 4 6-ounce skinless salmon fillets
  • 1/2-cup wasabi coated green peas
  • 2 tablespoons sesame oil

Serve with

  • 4 servings sushi rice, prepare according to package
  • 2 tablespoons grated lemon zest

Instructions

Preparation

  1.  

For the Summeripe Nectarine-Ginger Salsa

  1. Whisk the wasabi paste, agave syrup, rice vinegar, lemon juice, grated ginger, and Serrano chili pepper together in a separate bowl, set aside
  2. Mix the Summeripe nectarines, scallions, and radishes in a medium bowl
  3. Add the wasabi paste mixture to the Summeripe nectarines, scallions, and radishes and toss gently.

For the Salmon

  1. Pre-heat grill to medium hot
  2. Grind wasabi peas in a food processor or blender until granular, place into a shallow dish
  3. Lightly brush salmon with sesame oil. Spread wasabi pea mixture on one side of each salmon.
  4. Place salmon with the wasabi mixture face-up on the grill and cook for 5-7 minutes.
  5. Turn salmon over and cook for another 3-5 minutes, cooking until the wasabi mixture is lightly charred.
  6. Turn salmon over again and cook until the salmon flakes easily with a fork.
  7. Assemble dish by dividing steamed rice onto four individual plates, sprinkle lemon zest on the rice, top with grilled salmon and spoon nectarine salsa on top.
  8. Serve immediately with steamed rice and place the remaining nectarine salsa at the table.


Nutrition

  • Serving Size: 6
  • Calories: 416
  • Sugar: 8
  • Sodium: 186
  • Fat: 13
  • Saturated Fat: 2
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 41
  • Protein: 33
  • Cholesterol: 71
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Grilled Summeripe Peach and Arugula Salad with Nectarine Dressing

  • Author: Peggy Thurlow
  • Total Time: 30

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Ingredients

Grilled Peaches

  • 3 Summeripe peaches, pitted and halved
  • 2 tablespoons sugar, ultra fine
  • 1 tablespoon olive oil
  • Brandy, just enough to coat the bottom of a cookie sheet

Nectarine Dressing

  • 2 Summeripe nectarines, pitted and quartered.
  • 3 tablespoons champagne vinegar
  • 3 tablespoons sherry vinegar
  • 2 tablespoons honey or blue agave
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 5 tablespoons extra virgin olive oil

Instructions

Grilled Peaches

  1. Pour brandy onto a cookie sheet.
  2. Add ultra fine sugar and stir until mixed.
  3. Place peach half face down into the brandy mixture and macerate for 30 minutes or longer.
  4. Brush flesh of each peach half with olive oil and grill for 2-5 minutes or until black grill marks appear. Set aside. Discard brandy mixture

Nectarine Dressing

  1. Place first 6 ingredients into blender or food processor and puree. Add olive oil and blend until smooth.
  2. Makes 1.5 cups. More than six servings.
  3. Store in refrigerator.

Pecans

  1. Preheat oven to 425 degrees. Place pecans onto a small oven proof pan and bake for 5 minutes or until lightly toasted. Set aside to cool.

Assemble Salad

  1. In a large bowl add arugula, dried cranberries or raisins, pecans, crumbled pancetta.
  2. Toss desired amount of dressing onto salad. Season to taste.
  3. Divide salad onto six individual plates. Sprinkle goat cheese on top and place a grilled peach half on each plate.