WFD? Peach & Ginger Glazed Salmon with Baby Beets


Last night’s dinner effort started off as a sort of purge; brown rice, boiled beets and grilled salmon. Something healthy to follow those recent meals of gummy worms and other junky road food, as well as forgettable airport fare.

The boys will eat salmon if it is coated in something that is sticky and sweet, but I couldn’t bring myself to make a boring old teriyaki. I spotted a nearly empty jar of peach and ginger jam in the fridge, and that became the base of my marinade/glaze. I heightened the ginger kick by adding a fresh knob of ginger, and gave the dish an Asian slant with a splash of soy and rice vinegar.

At dinner, Noah inhaled his entire fillet, licked his fork and announced,

“I LOVE fish!”.

I about fell off my chair. If you only knew how picky this child is.


The baby beets were picked that morning from our garden; simply boiled and peeled, they almost look like big black olives in this photo! I don’t trim their ends when boiling, but leave the stem and root on so I don’t loose any colour or flavour when cooking. I start them in cold water, bring to a boil, and simmer gently, until I can slide a knife tip into their centers with ease. I peel them while they are still hot, using my fingers to rub off the skins.
I forgot how truly great home grown beets are. Ah, the sweetness!

Peach & Ginger Glazed Grilled Salmon

I think the next time I make this dish, I’ll include a side of grilled peaches. Mmm, true summer fare!
serves 4

2 heaping tablespoons peach & ginger jam or preserves
1 knob of ginger, about an inch square
4 cloves of garlic, peeled
3 tablespoon soy sauce
1 tablespoon rice vinegar
pinch of white pepper

4 portions of salmon fillets

In a small food processor, blitz up the jam, garlic and ginger until well chopped. Add soy sauce, rice vinegar and pepper and mix well. Reserve about 2 tablespoons of the marinade to glaze the salmon while cooking and pour the rest over the fish. Turn gently to coat and marinade for an hour or up to four hours.

Preheat a grill and grill salmon for a few minutes on each side until almost cooked through (salmon should be served slightly rare). Brush with reserves peach glaze and remove from heat. Serve hot.

About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. I love salmon, but I rarely make it at home. I think this would be a hit in my house, too. But in my case it's a picky husband!

    Read your list of gadgetry. Agreed! Except for the immersion blender. I only use it to make soup, which I don't make that often. Maybe I SHOULD make it more often!

  2. It looks sssooo great! I love salmon… but sometimes it might be tricky to find way to play with it when cookig.

  3. Don't you just LOVE it when you make something that they really enjoy!?

    All except one of my crew loves salmon. The glaze/marinade sounds good and grilled peaches on the side? Oh, yes!
    ~ingrid

  4. This looks utterly delicious. I love salmon and miss the selection we had when we live in the NW. Here in TX it is so much more expensive and not as fresh. Even so, I still will make this!

  5. This looks incredible.
    The grill marks are PERFECTION!

  6. My kids, miraculously, like fish. I served salmon tonight, too. I made a vinaigrette with ginger, lime, tarragon, rice vinegar and olive oil and served the fish with roasted onion wedges over torn Boston lettuce.

    My children, however, will not eat fish with something sticky and sweet on it. Go figure.

  7. What an amazing sounding glaze for salmon! Such yummy ingredients 🙂

  8. I saw a recipe for a peach radish salsa the other day that would really go well with this.
    Yay Noah!

  9. Oh Amy – look at the crusted glaze on that fish… YUM!
    I love Simple Mom…headed over their now.

  10. Yummy meal! What a lucky family you have to prepare such excellent food:)

  11. Just found this (thanks Tastespotting) and made it for dinner. Didn't have peach preserve so used a fig jam. Also did the grilled peaches. Bliss! Thanks so much!

  12. If all fish looked like that I'm sure everybody on earth would be fish lovers like us! WOW!

  13. That salmon looks amazing! And what a great way to use up your marmalade.

    I've only had pickled beets once before but I'll have to try them again. They look very cute in your picture!

    K

  14. Well, this looks delicious! Peach & salmon with a salad sounds a great combi. And how cool to have a dish your son loves!! (until he changes his mind? Does he do that too?)

  15. Fish is easy to digest for little tummies too, so it's great when they enjoy it too!
    This would also be great with rainbow trout!

  16. This looks great and I think my kids will love it too!

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