Print Options:

Peach BBQ Salmon Salad

Peach BBQ Salmon Salad

Peach BBQ Salmon
 1 small onion diced
 3 cloves garlic chopped
 1 cup ketchup
 ¼ cup apple cider vinegar
 2 tbsp Worcestershire sauce
 ½ tsp onion powder
 ½ tsp garlic powder
 ½ tsp chipotle chili powder
 ½ tsp kosher salt
 ¼ tsp cayenne pepper
 16 oz bag frozen peeled peach slices
 4 salmon filets
Pickled Corn
 2 small dried chiles
 1 seeded thinly sliced jalapeño
 ¼ thinly sliced red onion
 2 cups corn kernels(I used frozen & thawed)
 ¼ cup fresh cilantro
 ¼ cup fresh lime juice
 ¼ tsp black pepper
 ½ cup apple cider vinegar
 2 tsp kosher salt
 1 tsp sugar
 1 cup water
Salad
 Little Leaf Farms Red & Green Leaf Lettuce
 Tomatoes
 Avocado
 Brown rice
 Goat cheese
 Marcona almonds
 Sautéed corn
Peach BBQ Salmon
1

Heat canola oil in a medium pot. Add onion and garlic and sauté 3-4 minutes.

2

Add remaining ingredients and stir to mix. Simmer sauce for 20-30 minutes, or until it thickens up to your liking. Stir every now and then so the bottom does not burn. When done, use an immersion blender to puree til smooth. Check for seasoning.

3

Heat a non stick pan over medium-high heat. Add 2 tbls neutral oil to pan and add salmon, skin side up. Cook for 4 minutes. Flip over and cook another 3 minutes, or until desired degree of doneness.

4

When salmon is done, coat with a thick layer of barbecue sauce.

Pickled Corn
5

Combine chiles, jalapeño, red onion, corn, cilantro, lime juice, and pepper in a heatproof 1-quart jar. Bring vinegar, salt, sugar, and water to a boil; pour over corn. (add more water to cover, if needed.) Let cool, put top on and then chill.

Assemble Salad
6

On a large serving platter, arrange salmon and pickled corn over a bed of Little Leaf Farms Red & Green Leaf Lettuce. Other suggested toppings: tomatoes, avocado, brown rice, goat cheese, Marcona almonds and sautéed corn.