Peach Glazed Salmon with Orange Pasta Salad

If salmon's on your menu and you're looking to kick it up a notch, give your jam cupboard a look see before you reach for the usual standby. Our good neighbor Judi brought us a lovely jar of Peach and Jalapeno Jam at Christmas and other than the fact that it is absolutely incredible on just about anything, it made a lovely glaze on our wild Sockeye Salmon last night.

I washed and dried the salmon, removed a few pin bones then dusted the filets with lemon pepper and salt and coated them in a couple of spoonfuls of that treasured spicy sweet jam. Shoved under a preheated broiler for 8 minutes, the fish was perfectly cooked with its crunchy little bits of caramelized jam and lovely on top of a light and refreshing pasta salad.

Adapted from the famous Best of Bridge Ladies, this salad made good use of some fresh Minneola's from our tree along with asparagus, celery, sweet onion and a few chives. Seasoned with salt and pepper and dressed with a light orange and dill vinaigrette it was a great foil for the salmon and rather good for us in the calorie department.

Course it would have been even better without the glasses of wine and the ice cream for dessert. Oh well - an extra 15 minutes on the elliptical will help take care of that! Thank you Judi for the wonderful jam and your kindness in giving it to us. Would you consider sharing the recipe with all of us?

Fresh Orange & Pasta Salad (adapted from Best of Bridge Series Cookbooks)

2 cups pasta, cooked according to package directions and well drained

2 oranges, peeled and cut into segments

2 cups asparagus pieces, blanched

1/2 cup sliced celery

1/2 cup chopped sweet onion

2 tablespoons chopped chives

Salt & pepper to taste

Vinaigrette:

Grated peel & juice of 1 orange

3 tablespoons vegetable oil

1/2 teaspoon seasoning salt

1/2 teaspoon dried dillweed

In a large salad bowl, whisk together vinaigrette ingredients until well combined. Add drained pasta, oranges, asparagus, celery, onion and chives. Toss to combine. Taste for seasoning and add salt and pepper as required. Cover and chill. Makes 6 servings.

Note: - I tossed the fresh asparagus pieces in with the pasta during the last minute of cooking to blanch them before adding them to the salad.  Download Fresh Orange Pasta Salad

 

 

Comments

[Nanan]

Yum - that looks devine - The thought of all of those flavors floating around on my tongue are interesting to me!

[June]

Lea - it almost didn't happen. I did a very stupid thing and lined the broiler pan with parchment PAPER for easier clean up. Well I got what I wanted (no pan scrubbing) ...almost burned the house down. Now what possessed me to do that, I don't know. LOL

[Diane]

Looks tasty...but I'm still trying to absorb the fact that you don't turn on your furnace here in Tucson. It gets cold!

[pam]

I wish I had neighbors like that!

[June]

Diane - ya, I know but it's a "thing" the big guy has about living here in the "hot" southwest. I admit I cheat every once in a while, never mind keep Eddie Bauer in business by buying silk underwear and fleece. LOL
Pam - she's a darling lady!

[Juliana]

Wow June, what a nice piece of fish...love the idea of peach...looks so pretty and tasty :-) Nicely presented!

[June]

Thanks Juliana. It tasted like spring...do you think we're rushing it a bit?