In the Kitchen: Peach Glazed Salmon with Almonds

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

Ingredients:

For glaze:
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

For Salmon:
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

Instructions:

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.