Maple Mustard Salmon With Pickled Peaches

Submitted by Thursdaynight cook

"A quick to cook, but slightly longer to prepare, delectable way to cook fresh salmon"

 

• Ready In: 58mins
• Ingredients: 15
• Serves: 4

ingredients

• 1⁄2 teaspoon coriander seed
• 1⁄2 teaspoon mustard seeds
• 1⁄2 cup cider vinegar
• 3 tablespoons packed brown sugar
• 2 thin strips lime zest
• 1 1⁄2 teaspoons kosher salt
• 1⁄4 cup lime juice
• 2 tablespoons maple syrup (or liquid honey)
• 2 tablespoons grainy mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons soy sauce
• 2 teaspoons grated fresh ginger
• 4 skin-on salmon fillets (about 550 gr total)
• 1 (398 ml) can drained peaches
• 2 tablespoons extra virgin olive oil

directions

1. In a small , dry saucepan, toast coriander and mustard seeds over medium heat until fragrant (about 1 minute).
2. Stir in vinegar, brown sugar, lime zest and salt.
3. Bring to boil.
4. Cook, stirring , until the sugar and salt are dissolved (about 2 minutes).
5. Remove from heat.
6. Stir in the juices.
7. Let stand at room temperature until cololed (about 45 minutes).
8. Strain through a fine mesh sieve into a large bowl; discard the solids.
9. Add peaches, tossing to coat and marinate them for 20 minutes.
10. Drain, reserving the brine for another use.
11. Return the peaches to the bowl and stir in 2 tablespoons of extra virgin olive oil.
12. Meanwhile in a shallow dish whisk together honey , mustards, soy sauce and ginger.
13. Add the fish, turning it to coat both sides.
14. Place the fish, skin side down, on a greased grill over medium-high heat.
15. Close the lid and grill until the fish flakes easily when tested. (about 8 minutes).
16. Transfer the fish to a serving platter, spoon peaches over the top and serve.