I received some beautiful organic Colorado peaches from my fruit share last week.  My family went through them pretty fast, and we had just a few left this afternoon.  I decided to make a fresh salsa with last two, and serve it with the wild sockeye salmon I was baking for dinner.  The flavors complemented each other really well, and the colors were gorgeous!
I will definitely be making it again soon!
I served it with my cauliflower puree which added a nice creamy texture to the meal.
Skin and dice 2 fresh peaches.  If you have trouble removing the skin, bring a pot of water to a boil. Cut an x on the bottom of each peach and drop them in the boiling water then quickly pull them out. The skin should peel off easily. 
Add 1/3 cup of finely diced red pepper.
Add 1/4 cup of finely diced red onion.
Add 1 Tablespoon of fresh chopped cilantro, 1 teaspoon of olive oil, 1 teaspoon of fresh lemon juice, a pinch of sea salt and dash of crushed red pepper flakes.
Stir well, cover and refrigerate.

Let sit at room temperature 15-30 minutes before serving.

Saute one clove of minced garlic in 1 teaspoon olive oil for 2 minutes over medium-high heat.  Add 3 Tablespoons of pure maple syrup and 2 Tablespoons of soy sauce and whisk well.  Cook for 2 more minutes and remove from heat.
Cut a filet of salmon into 4 pieces and place in a baking dish.  I lined mine with foil for easy clean up. Pour maple glaze over salmon and bake at 425 for 12 minutes.
Serve with the fresh peach salsa.  Enjoy!
Print Friendly, PDF & Email