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  • Writer's pictureLisa Jarvis

Honey Peach Salmon

This past weekend I went to our local farmer's market and picked up some delicious fresh peaches. I really like to make peach salsa, but I wanted to try something different with them. I tried this yummy recipe I found in the book, Clean 20 I am reading. It has many clean eating recipes that I am anxious to try! This one did not disappoint! The flavors of the fresh peaches, with the honey and some ginger and cinnamon glazing the salmon was just perfect. This recipe is rich in flavor and I made it in less than thirty minutes. I served it with fresh green beans and herb roasted potatoes, and I am sharing that recipe with you as well. So, while the peaches are in season, be adventurous and try something different and make this dish!

You will need ( to serve 2):

Two salmon filets (skinless)

1/2 T grated fresh ginger

1 T rice vinegar

1/2 t fresh thyme leaves

1 T olive oil

1/4 t salt

1/4 t black pepper

1 T butter

1 t honey

1/2 t cinnamon

2 peaches, peeled and cut into wedges

Preheat oven to 425. In a small bowl, combine ginger, vinegar, thyme, the oil, salt and pepper. Set aside.

In a small, nonstick skillet, melt the butter, stir in the honey and cinnamon, then add the peaches. Cook for 1-2 minutes, flip the peaches and then cook another minute. Set aside. Spray a baking sheet with cooking spray. Place the salmon on the baking sheet with the prettier side down. Coat each filet with the ginger miixture and bake for 5 minutes. After the five minutes, flip the salmon filets and coat them with the peaches and the sauce. Cook for another 5 minutes, or until flaky.

For the herb roasted potatoes:

16 oz of petite gold potatoes halved

olive oil to coat the potatoes

1 t each of dried basil, oregano, thyme, and rosemary

1/2 t granulated garlic

salt and pepper to taste

Heat oven to 425. In a bowl, toss the potatoes with the oil to coat. Add the other ingredients. Lay the potatoes in a single layer on a baking sheet. Roast, turning occasionally until tender, about 15 minutes.


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