Peach salmon skewers with peach jalapeno crema

Name: Peach salmon skewers with peach jalapeno crema
Prep time: 15 min
Cook time: 6 min
Total time: 1 h 6 min
Yield: 4 people
Ingredients: 400 grams fresh salmon filet; 1 can of California cling peaches cut in halves; 1 purple onion; 1 lime; 100 grams creme fraiche OR full-fat sour cream; 1 California cling peach half; 1 Jalapeno pepper; 1 branch of fresh basil; salt & black pepper; Your favourite salad leaves

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 6 mins
Servings
4 people
Course
Main Course
Cuisine
North American, Canadian

Peach salmon skewers with peach jalapeno crema

Ethan Patterson

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Roasting brings out deep flavour in these marinated peach salmon skewers, interspersed with red onion and served with a basil peach jalapeno crema. A fresh and simple dish that will make you feel like spring any time of the year!

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Ingredients

Servings

400 grams fresh salmon filet skin removed, cut into 1-inch cubes
1 can of California cling peaches cut in halves in syrup
1 purple onion cut into big chunks
1 lime zest and juice
100 grams creme fraiche OR full-fat sour cream
1 California cling peach half diced finely
1 Jalapeno pepper diced finely
1 branch of fresh basil chopped finely
salt & black pepper to taste
Your favourite salad leaves for serving (I like a mix of baby kale, spinach and arugula)

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Instructions

Drain canned peaches, preserving the liquid. Dice one half of a peach finely, and set aside. Quarter the remaining peach halves.
Arrange cubed salmon in a wide casserole dish. In a large jar, combine peach syrup with the juice of 1 lime, 1 teaspoon of salt and ⅛ teaspoon black pepper. Pour over salmon, ensuring all pieces are submerged in the juice (turn pieces over halfway if needed). Let salmon marinade in peach-lime mixture for at least an hour, an up to overnight.
To prepare peach jalapeno crema, mix creme fraiche (or sour cream, if using) with finely diced peach, jalapeno pepper, and fresh basil. Set aside. Crema will keep in the fridge for a week.
When ready to cook salmon, preheat oven on the high grill/broil setting (or the highest temperature your oven can reach). Choose an oven-safe casserole pan with high sides that is slightly shorter than your skewers (your peach salmon skewers should be able to rest on the sides of the pan, elevated, without touching the bottom of the pan).
Prepare skewers, alternating between salmon, peach and onion chunks (you should have 2-3 pieces of salmon on each skewers). Pour some of the marinade over the skewers immediately before placing them in the oven. Grill skewers for 3 minutes on one side, turn, and grill for an additional 3 minutes on the other side. Immediately spoon peach jalapeno crema on each skewer.
Serve two skewers per person on top of salad leaves, with more peach jalapeno crema on the side.