- Pickle the peaches
- Make the salad
- Sear the salmon
Salmon with pickled peaches
Pickling things can be so fun! Buy pretty little jars and make some for your friends! This mixture goes great in salads, on grilled fish or chicken or just as a condiment on the table. It lasts up to a week in your fridge but tastes the best the day of or the next day.
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Ingredients:
- 4 filet salmon skin on
- 2 teaspoons salt pink Himalayan
- 2 tablespoons coconut oil
- 8 peaches sliced
- 2 purple onions sliced
- 1 bulb fennel thinly sliced (optional)
- 1 cup water
- 1 cup apple cider vinegar
- 1/4 cup sugar
- 1/4 cup fresh mint stems removed, chopped
- 1/4 cup fresh dill stems removed, chopped
- 2 tablespoons mustard seeds
- 1 tablespoon black peppercorns
- 2 tablespoons olive oil
Directions:
- In a large jar or container Add all the ingredients except the salmon, coconut oil and 1 teaspoon of salt. Let the jar sit in the fridge for at least 1 hour and up to 5 days.
- Sprinkle the salmon with 1 teaspoon of salt. Prepare a skillet on high heat and get hot. Add the coconut oil and get hot. Add the salmon skin side down and sear for 4-7 minutes per side, depending on how thick your salmon is.
- Remove and add pickled mixture without its liquid. Serve the salmon, hot, warm or room temperature.
Lentil feta salad
I know there are strange ingredient combinations in this one but you will just have to trust me and taste it. The combination of sweet dates with the greens and cheese is just to die for.
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Ingredients:
- 2 cups lentils
- 4 ounces roquet Optional
- 4 stalks celery chopped
- 3 scallions chopped
- 10 dates pitted, chopped
- 1/2 cup cilantro chopped
- 3/4 cups feta cheese crumbled
- 4 limes juiced
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon salt pink Himalayan
Directions:
- Place lentils in a pot and cover with 3 inches of water. Boil for 20-30 minutes until al dente.
- Add the rest of the ingredients to a bowl and mix well.
- Add the lentils once cooled and salt to taste
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
If you pull apart your leftover salmon and add it with the pickled peaches to your feta salad you will be one happy camper!
