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."
- Ginger Peach Wine Slushies by That Recipe
- Grilled Peaches with Candied Ginger Ice Cream by Our Good Life
- Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa by Culinary Adventures with Camilla
- Peach Ginger Cookies by Hezzi-D's Books and Cooks
- Peach Margarita by Cheese Curd In Paradise
- Peach Pie by Art of Natural Living
- Peach Shortcakes with Candied Pecans by Karen's Kitchen Stories
- Stone Fruit Salad by A Day in the Life on the Farm
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.
Place salmon bellies on individual serving plates and spoon the salsa over the top. Serve immediately.