Sweet, crunchy wholesomeness in every bite! Enjoy this recipe for Peach Glazed Salmon with Almonds featuring Bella Viva Orchards amazing Organic Dried Yellow Peach Slices and Raw Almonds. Add a nice green salad and cooked brown rice and you’ve nailed it at dinnertime!
Yields: 4 servings
Prep time: 15 minutes
Cook time: 18 minutes
Total Time: 33 minutes
½ cup Bella Viva Orchards Certified Organic Peaches
¾ cup water
1 large garlic clove, minced
¼ teaspoon crushed red pepper flakes (or more, if desired)
1 teaspoon soy sauce
½ teaspoon Dijon mustard
Juice of ½ fresh lemon
4 salmon fillets, skinless, about 6 to 8 ounces each
1 cup Bella Viva Orchards Raw Almonds, chopped
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon cayenne pepper (more if you like it hotter)
1 teaspoon kosher salt
2 tablespoons olive oil
Fresh lemon slices, for garnish
Freshly chopped Italian parsley, for garnish
Preheat oven to 400 degrees F. Place chopped Almonds in a single layer on a baking sheet and toast for about 5 minutes, until lightly browned. Transfer to a plate to cool.
In a small bowl, whisk all spices for salmon together. Season fish on both sides and set aside.
To make the glaze: Chop the Peaches into small pieces. Place in a small saucepan and add the water, minced garlic and red pepper flakes. Bring to a boil, then cover, reduce heat and simmer about 10 minutes, stirring occasionally and mashing the mixture with the back of your spoon, adding more water if needed to reach a jam-like consistency. Watch carefully and do not allow to burn. Remove from heat, stir in soy sauce, Dijon mustard and fresh lemon juice. Cover and set aside.
In a nonstick skillet, heat oil over medium-high heat. Cook seasoned salmon fillets, skin side up, for 3 to 4 minutes. Flip the fish and cook another 3 minutes. Brush with Peach mixture and continue cooking 2 to 3 more minutes, until internal temperature reads 145 degrees F on a food thermometer.
Place cooked salmon on plates and garnish with toasted chopped Almonds and chopped Italian parsley. Enjoy hot.
*Any leftover glaze will last a week stored in an airtight container in the fridge.