Photo: c. foodblogchef 2021 Copy and paste to print the recipe.MAPLE GLAZED SALMON WITH PEACH SALSA Serves 4 Maple Syrup Marinade for Salmon Ingredients: 1/4 cup maple syrup 2-tablespoons soy sauce 1-2 teaspoons grated ginger a few drops of fresh lemon juice ¼ teaspoon hot pepper sesame oil 1 ½+ pounds of salmon (depending on your appetites)  Preparation: 1. Combine the first 5 ingredients and mix well. 2. Pour the marinade over the salmon fillets and cover and refrigerate for at least 30 minutes or preferably more. (up to 4 hours)  While the salmon is marinating, make the Peach Salsa. Peach Salsa Ingredients: 3 ripe peaches pitted and coarsely chopped; skin removed (see *Note) 1 teaspoon fresh mint chopped (more to taste) 1 teaspoon fresh parsley chopped (more to taste) 2 tablespoons chopped red onion 2 tablespoons chopped sweet red bell pepper, or Cubanelle pepper if available 2 teaspoons fresh lime juice 1 teaspoon minced seeded serrano or jalapeño chili (more to taste) ½ teaspoon grated lime peel 1 small garlic clove, finely chopped 1 tablespoon olive oil toasted sliced almonds for garnish (optional) Preparation: 1. Combine the ingredients in a small bowl. Cover and refrigerate for an hour to allow the flavors to meld. Cook the Salmon: Preheat your grill to about 400 degrees; if using the oven preheat to 375. 1. Once the grill is at temperature, oil the grates or grill pan if you’re using one. 2. Grill the salmon skin-side down for 5-7 minutes with the grill covered, or until the salmon flakes easily and separates easily from the skin using a spatula. 3. If using the oven, you can use a sheet pan lined with aluminum foil (for easy cleanup); cook for 10 minutes, and check to see if the fish flakes easily. Depending on the thickness of the fillets, if not done, continue cooking for 3-5 minutes and check. 4. Once the salmon flakes easily, you can brown and caramelize the surface of the salmon under the broiler for a minute or two monitoring carefully so you don’t char it. (optional) 5. Remove the salmon from heat and serve topped with 1 or 2 tablespoons of peach salsa.  Brown or white rice and Sugar Snap peas and/or a green salad accompany this dish well. *Note: the easiest way to skin peaches is to immerse them in boiling water for about 10 seconds. Remove from the water and dry them. After a few seconds, when you peel them, the skin will slip off easily. 

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

MAPLE GLAZED SALMON WITH PEACH SALSA
Serves 4
Maple Syrup Marinade for Salmon
Ingredients:
1/4 cup maple syrup
2-tablespoons soy sauce
1-2 teaspoons grated ginger
a few drops of fresh lemon juice
¼ teaspoon hot pepper sesame oil
1 ½+ pounds of salmon (depending on your appetites)

Preparation:
1. Combine the first 5 ingredients and mix well.
2. Pour the marinade over the salmon fillets and cover and refrigerate for at least 30 minutes or preferably more. (up to 4 hours)

While the salmon is marinating, make the Peach Salsa.
Peach Salsa
Ingredients:
3 ripe peaches pitted and coarsely chopped; skin removed (see *Note)
1 teaspoon fresh mint chopped (more to taste)
1 teaspoon fresh parsley chopped (more to taste)
2 tablespoons chopped red onion
2 tablespoons chopped sweet red bell pepper, or Cubanelle pepper if available
2 teaspoons fresh lime juice
1 teaspoon minced seeded serrano or jalapeño chili (more to taste)
½ teaspoon grated lime peel
1 small garlic clove, finely chopped
1 tablespoon olive oil
toasted sliced almonds for garnish (optional)
Preparation:
1. Combine the ingredients in a small bowl. Cover and refrigerate for an hour to allow the flavors to meld. 

Cook the Salmon:
Preheat your grill to about 400 degrees; if using the oven preheat to 375.
1. Once the grill is at temperature, oil the grates or grill pan if you’re using one.
2. Grill the salmon skin-side down for 5-7 minutes with the grill covered, or until the salmon flakes easily and separates easily from the skin using a spatula.
3. If using the oven, you can use a sheet pan lined with aluminum foil (for easy cleanup); cook for 10 minutes, and check to see if the fish flakes easily. Depending on the thickness of the fillets, if not done, continue cooking for 3-5 minutes and check.
4. Once the salmon flakes easily, you can brown and caramelize the surface of the salmon under the broiler for a minute or two monitoring carefully so you don’t char it. (optional)
5. Remove the salmon from heat and serve topped with 1 or 2 tablespoons of peach salsa.  Brown or white rice and Sugar Snap peas and/or a green salad accompany this dish well. 

*Note: the easiest way to skin peaches is to immerse them in boiling water for about 10 seconds. Remove from the water and dry them. After a few seconds, when you peel them, the skin will slip off easily.