Saturday, August 10, 2019

Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa #OurFamilyTable

Today the #OurFamilyTable bloggers are sharing peach recipes. Christie of A Kitchen Hoor's Adventures wrote: "August is National Peach Month. This golden globe of juicy goodness is so versatile! From savory recipes and sauces to desserts and even jams, let's show this summer fruit some love."

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Olive Oil-Poached Salmon Bellies 
with Summery Peach-Tomato Salsa

I thought about sweets, including a variation on my Peaches and Cream Tart, Mini Peach Galettes, or Peach Cobbler. But I wanted to go savory and had some salmon bellies from our CSF (community-supported fishery) Real Good Fish. And because I didn't want to mess - too much - with a good thing, I just did a slight variation of my Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa.

Ingredients serves 4

  • 1 pound salmon bellies
  • 3 to 4 cloves garlic, peeled
  • 2 to 3 sprigs fresh oregano
  • 2 to 3 sprigs fresh thyme
  • olive oil

  • 1 C diced ripe peaches
  • 1 C diced heirloom tomatoes
  • 1 T diced preserved lemon rind (one of my recipes here)
  • 1 T capers
  • 1 t fresh thyme leaves
  • freshly ground salt
  • freshly ground pepper
  • olive oil

Place the peaches, tomatoes, lemon rind, capers, and fresh thyme together in a medium mixing bowl. Add in a glug or two of olive oil and stir to coat. Season to taste with salt and pepper, as needed. Set aside.

Select a large enough pot that the salmon bellies can sit flat without touching each other. I use my Le Creuset braiser.

Pour olive oil into the pot so that it’s about ½” deep. Add garlic, oregano, and thyme. Bring the oil to a simmer and cook for 10 minutes. 

Lower the salmon bellies – skin-side down – into the warm oil. Poach for 10 to 12 minutes. Flip the bellies and poach for another 5 to 6 minutes. If using immediately, serve warm. If using later, let salmon cool and refrigerate.

To Serve
Place salmon bellies on individual serving plates and spoon the salsa over the top. Serve immediately.


  1. I love fruit salsa on fish! It adds so much moisture. Sounds delicious.

  2. The sweet fruit and salty capers must be amazing with the salmon. And I am a huge fan of preserved lemons so it is always fun for me to find another recipe that uses them.

    And unrelated to this particular recipe, I have to laugh at your tab for "beyond pancit and lumpia". What else is there? Adobo, cassava bibingka, sinigang, okay lots of things... except for the duck egg embryo thing... just can't bring myself to appreciate that one. :)