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.
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
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.
