I’m not sure which I love more about this recipe – the salmon or the peach salsa. The combination of sweet fruit and spicy chile is perfect mounded over the buttery salmon with its not-too-sweet glaze. Okay, so I decided. I’m going with loving the Sweet-and-spicy Peach Salsa more. I could eat a gallon of it (can you tell by the picture above?).
I have to admit that the recipes for Molasses-glazed Salmon with Sweet-and-spicy Peach Salsa come from my husband but I’m applying the what’s-mine-is-yours rule since we live in the same house. He doesn’t mind, right Dear?
We grill out a lot most of the year, but there’s only a short period of time when we get to enjoy fresh peaches. If you’re looking for something to do with peaches other than make dessert or smoothies or eat them as-is, try this recipe for the Sweet-and-spicy Peach Salsa. You don’t have to use it to top salmon. Use it with chips. Use it to top a green salad. Use it over grilled mushrooms or maybe even on a grilled pizza (note to self: try this!).
A real fish story
The Molasses-glazed Salmon is delicious, too. I don’t mean to downplay it (I just really love the salsa!). You might think the molasses would make the salmon overly sweet, but it doesn’t. It’s the just the right amount. My husband got the idea for this recipe from the man who sold him some salmon while we were staying on Orcas Island — an amazingly beautiful place in the San Juan Islands — a few years back (can you say fresh fish?). He’s been adjusting, and we’ve been enjoying, the recipe ever since! Hope you enjoy it, too.