salmon with peach salsa and curried quinoa

salmon with peach salsa

salmon with peach salsa and curried quinoa

Sometimes, the most delicious looking meals are the simplest to make.  Through my years of cooking, I've learned one major thing.... it's all smoke n' mirrors.  There's nothing to creating a delicate, buttery piece of fish or a savory and sweet side of salsa. The meals I prepare are meant to be enjoyed: they are simple, fast, fresh and flavorful.  I don't usually spend more than 20 minutes in the kitchen for a weekly dinner (however my 20 minutes, may actually mean 30 minutes for you- depending on how quickly you like to chop your produce)  I hope you like this spring or summer delight.  I know we're still in the tail end of February, but hey- my heads stuck in May already, so bare with the leap in seasons 🙂


For the Salsa:

1 pound ripe peaches (about 3 peaches)

1/2 red onion, diced

1 jalapeno pepper, diced

1 1/2 - 2 tablespoons fresh cilantro, minced

Juice from 1/2 lime

1/4 cucumber, diced

salt and pepper

For the Salmon, the glaze recipe directions can be found here

Four 6-oz salmon fillets, please get wild if you can- there is no comparison

zest of 2 oranges

1/2 c. sugar

1 jalepeno, seeded and minced

1/4 teaspoon minced shallot

1/4 teaspoon minced garlic

1 teaspoon salt

1 c. freshly squeezed orange juice

1 teaspoon black pepper

1 c. heavy whipping cream

1/4 c. butter at room temperature

2 tablespoons chopped cilantro

4 cilantro sprigs

For the Curried Quinoa:

2 cups chicken broth or water
2 teaspoons (1 palmful) curry powder or 1 rounded teaspoon mild curry paste
1/2 teaspoon coarse salt
1 tablespoon extra-virgin olive oil
1 handful raisins
1 cup quinoa
2 scallions, sliced on an angle
1 carrot, shredded or grated
1 navel orange, peeled and chopped
2 ounces sliced almonds (available on baking aisle)


  1. In a small bowl, combine all of the ingredients for the salsa.
  2. Season both sides of the salmon with a pinch of salt and pepper.
  3. Grill each filet on the grill for 4-5 minutes on each side, brush with orange butter reduction as you grill each side. If you don't have access to an outdoor grill, you can use a Foreman style grill. It will be done in about 5-6 minutes total if cooking that way.
  4. To make quinoa, bring broth or water to a boil with curry powder, salt, oil, and raisins and quinoa. Cover with lid and simmer for 20 minutes.  Let quinoa stand 10 minutes with heat off. Fluff  with a fork and combine with scallions, carrot, orange pieces, and almonds.
  5. Take off of heat and top with the peach salsa. Enjoy!

2 Responses

  1. hi i have tried quinoa in reapcle of white rice. And I want to try to reapcle coatings for my kids fish nuggets when i bake or fry. Can i grind quinoa and use it as reapclement for flour? Thanks a lot for your help.
    • Yes, you absolutely can. Use a vita mix to grind up your quinoa and it'll make a great GF flour to replace the regular flour or bread crumbs you'd normally use.

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