I happen to love colors that are in the peach/salmon family. A little bit of orange, a touch of pink, and a whole lot of dreamy sunset. For this recipe, I was inspired by the color and the flavor of a Rose wine made at the Del Rio Vineyards in Gold Hill, OR (learn more about them here). The wine is bubbly and sweet with a fruity aroma. It blends well with the light fruity and tangy glaze for my salmon. I'm not a wine expert by any means, but this seemed like a match made in heaven to me.
I want to dedicate this post to my home state of Oregon which just celebrated its 157th birthday on Valentine's day. We're a land of much salmon and wine, so it seems quite fitting.
1lb fresh salmon filet
1 ripe peach
2 tbsp brown sugar
1 tbsp extra virgin olive oil
1 tsp soy sauce
1 tsp lemon juice
Prep time: 3 minutes
Cook time: 15 minutes
1. Dice the peach into small cubes.
2. In a small pan, combine the 1/2 of the diced peach, brown sugar, olive oil, soy sauce, and lemon juice.
3. Cook the mixture over medium heat until thickened to a syrup-like texture, about 3 minutes. Remove from heat and set aside.
4. Lightly rinse the salmon with water and check for any visible bones (my filet had lots of bones that I had to remove).
5. Place the salmon on a foil-lined broiling pan and pour the peach sauce over the salmon.
4. Set the oven to low broil and place the salmon on the top rack. Cook until the salmon is no longer translucent (about 12 minutes).
5. Remove the salmon from the oven and top with the remaining diced peach.
6. After the salmon has cooled, enjoy with a glass of delicious Rose!