Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Friday, July 22, 2011

Peach Bourbon Glazed Grilled Salmon with Wilted Cabbage

I really try to have fish in my dinner table once a week, doesn't always work that way but that's life!
Went to the fish market this morning and they had a 3lb salmon fillet that smelled so fresh, i just had to get it. Decided on making a glaze, since my trip to the farmer's market ended with a large bucket of peaches...
The wilted cabbage is a favorite of mine as a side dish to many of my main meals.

Ingredients:
4 salmon fillets
olive oil
salt and pepper

Glaze:
2 peaches, pitted, skinned and cubed
2 tablespoons of butter
1/2 cup onion chopped
3 garlic cloves minced
1 jalapeno seeded and chopped
1/3 cup of ketchup
2 tablespoons of apple cider vinegar
4 tablespoons of fresh lemon juice
2 tablespoons of brown sugar
1/2 teaspoon lemon zest
2 tablespoons of bourbon
salt and pepper to taste

Wilted Cabbage:
1/2 head of cabbage thinly sliced
1 large sweet onion thinly sliced
1 teaspoon mustard seeds
salt and pepper to taste
2 tablespoons of olive oil


Start with the glaze. Cook the butter and onions until translucent. Add garlic and jalapeno. Cook for 2 minutes. Add peaches and cook for about 5 minutes stirring frequently. Add ketchup, vinegar, lemon juice, zest and brown sugar. Bring to a simmer and cook for 30 minutes. Using a immersion blender, puree the sauce until smooth. Strain the sauce into a clean bowl. Discard the solids. Mix in the bourbon and let it cool down.




Now to the cabbage, heat a large frying pan. Add olive oil and onions. Cook for about 5 minutes. Add cabbage, mustard seeds, salt and pepper. Cook covered for about 15 minutes.



Preheat the grill to high.
Rub salmon fillets with olive oil, salt and pepper.
Place fish on hot grill, brush with peach glaze. Cook for 3 minutes. Flip fish and glaze the cooked side. Cook for another 2 minutes. Flip one more time and cook for another 1-2 minutes for medium-rare. Serve with wilted greens and extra glaze on side.



13 comments:

  1. I always like a slightly sweet sauce with salmon and cabbage rounds this dish up nicely.

    ReplyDelete
  2. I was wishing I had a plate of this for breakfast!! What an incredible, flavor-filled meal. (Your presentation was top-notch, too!) "Hi" from the "Thinker" gathering over at The Culinary Lens. :)

    ReplyDelete