Salmon with a Rosemary Peach Sauce

Salmon with a Rosemary Peach Sauce

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Hello everyone!

This is a great , light dinner recipe. It’s almost fall. Summer is best for peaches, but this is recipe is still amazing. Soon enough, we will be entertaining the fall recipes I have begun to make. I hope you try this recipe and enjoy the ones to come.

Ingredients:

  • 1 shallot , finely chopped
  • 3 tsp sunflower oil
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 2 salmon filets, 4 oz each
  • 6 oz pineapple juice
  • 3 oranges, juiced
  • 2 peaches, chopped
  • 1/4 cup peach jam
  • 2 tbsp fresh rosemary leaves, chopped finely

Directions:

  1. Prepare ingredients.
  2. Heat 2 tsp of sunflower oil in pan.
  3. Add shallot, pineapple juice and jam to pan.  Bring to boil for six minutes. Allowing the mixture to reduce.
  4. Lower heat to simmer. Add juice of two oranges, Rosemary and peaches. Let simmer for another 6 minutes. Then set aside.
  5. Preheat oven 350 Fahrenheit. Place 1 tsp of sunflower oil in pan.
  6. Take 1/4 tsp of nutmeg and ground ginger. Rub on each salmon filet. Place salmon in pan and add juice of last orange.
  7. Bake salmon for 10 minutes.
  8. Serve with peach sauce spooned over filet.

Enjoy!

 

 

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