Who would refuse the tree-ripened, fresh, big, juicy, plump, and sweet peaches? Unless you are allergic to peaches, I haven’t met anyone who wouldn’t like peaches when served. Unfortunately peaches are so seasonal, which means it is very difficult to access fresh peaches in the middle of winter. (In some areas you might be able to, but they won’t taste like summer peaches in season).
Luckily, we have a solution. The next best thing to fresh summer peaches is the Del Monte® canned peaches. They are garden quality and tasty to use in many recipes, not to mention their convenience to stock up in your pantry.
I have used Del Monte® canned fruits in dessert recipes many times and have always been pleased with the results. Today, I would like to share a recipe that can use these great canned peaches in a healthy main course; the Glazed Salmon with Peaches.
Salmon is perfect protein choice to pair with fruits. The tender, flaky meat is very moist, the peaches brings irresistible fragrance and mellow flavor, and the whole grain mustard glaze binds the two to pair perfectly.
When I served this meal to my kids, they all approved its flavor and devoured the entire salmon. My 13-year-old daughter commented, “It is savory with a hint of sweetness.” The recipe is very simple and easy to put together. You will have a delicious and healthy dinner within 25 minutes from start to finish. Shall we start?
Get your beautiful salmon fillet ready. Transfer it into a greased baking pan.
Drain a can of Del Monte® Yellow Cling Peach Chunks Heavy Syrup, reserving 1 tablespoon of its syrup.
In a small sauce pan, combine brown sugar, butter and the reserved syrup.
Bring the pan over medium heat, melt the brown sugar in the butter. Remove the pan from the heat.
Add the whole grain mustard, soy sauce, olive oil,
grated fresh ginger, a little salt, and some black pepper. Mix it all up to make a beautiful glaze.
Brush half the amount of glaze on the salmon.
Coat the drained peaches with the remaining glaze,
and then dump them over the salmon.
Bake in the preheated 425 degree F (220 C) oven for 15-18 minutes depending on the thickness of your salmon. Then take the pan out, move the rack to the top position, turn your oven to broiler setting on high, and return the salmon to oven and continue to broil for 5-7 minutes. Make sure you watch carefully so it doesn’t burn.
Broiling the last few minutes at the end of cooking time will set the glaze nicely on the salmon. Let it sit for 5 minutes, then sprinkle a little cilantro on the top. Serve the salmon warm over rice and your meal is ready.
Here is another great piece of news. Del Monte is offering a great giveaway to win a $100 Visa gift card. If you would like to be the lucky winner, please provide your answer for the question, “What are your favorite fruits and vegetables to stock in your pantry?” in your comment.
Below are the giveaway rules you need to read. The sweepstakes is sponsored by Del Monte (not by Beyond Kimchee), but I hope Beyond Kimchee readers can win!
No duplicate comments. You may receive (2) total entries by selecting from the following entry methods:
- Leave a comment in response to the sweepstakes prompt on this post
- Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
- Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
- For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 1/6/2014-2/6/2014
Be sure to visit the Del Monte brand page on BlogHer.com where you can read other bloggers’ posts!
Good luck and enjoy the recipe!
- 1-1/2 lb salmon fillet
- 1 can (15.25 oz) Del Monte peach chunks, drained but reserving 1 tablespoon syrup
- 1 tablespoon butter
- 1-1/2 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 tablespoon whole grain mustard
- 1 tablespoon olive oil
- 1-1/2 teaspoon freshly grated ginger
- ¼ teaspoon kosher salt
- dashes of freshly ground pepper
- 2 tablespoon chopped cilantro to garnish
- Preheat oven to 400 degree F.
- Place salmon fillet in a greased baking pan.
- In a small sauce pan combine butter, brown sugar, and the reserved syrup from the can. Bring the pan to medium heat and melt brown sugar in butter and the syrup. Remove the pan from the heat.
- Add soy sauce, whole grain mustard, olive oil, ginger, salt and pepper to the brown sugar mixture and mix well. Cool down for 5 minutes.
- Brush salmon with half of the mustard glaze. Put drained the peaches to the other half of glaze and coat them well. Spread the peaches over the salmon.
- Bake in the preheated oven for 12-15 minutes. Remove the salmon from the oven and change the oven heat setting to broil on high. Place the rack to the top and return the salmon to the oven so that the heat source is about 4-5 inch above the salmon. Broil the salmon and the peaches for 5-6 minutes until the glaze sets and peaches gets slightly browned.
- Serve hot over bed of rice