Ever since I made Coconut Sticky Rice for the Ghost Pepper Jolokia Caramelized Pineapple, I’ve been having it at the ready, using it in meal after meal. It’s the perfect hearty, sweet vehicle capture all sorts of complementary flavors and textures.
And much like the Meyer Lemon-Black Quinoa Plum and Avocado Salad we made a few weeks ago, this recipe also came together much like a painting might — simply by bringing together beautiful colors, contrasting textures, and of course, a blend of delicious flavors that are the essence of summer.
This is not a sponsored post. San-J sent me their Tamari Lite Gluten-Free Soy Sauce for recipe testing, and all opinions are my own.
- 4 medium-large, fresh peaches
- 2 teaspoons honey
- 2 teaspoons low-sodium soy sauce or tamari (see recipe notes)
- 2 teaspoons freshly grated ginger
- 1-1/2 pounds wild-caught salmon fillet, skin removed
- 1 large, ripe California avocado
- 2 finely chopped scallions
- 4 cups cooked Coconut Sticky Rice (Get the recipe here.)
- Sea salt and freshly found black pepper
- Peel 2 of the peaches, remove the pits, and cut them into large chunks. Place them in a food processor fitted with the blade attachment or a blender, and purée them until smooth, about 30 seconds.
- Mix the honey, soy sauce, and ginger into the peach purée, and add the mixture to a baking dish, about 8 X 8-inches, or a heavy-duty zip-lock bag. (This is a very thick marinade.)
- Add the salmon to the marinade in either the baking dish or zip-lock bag. If you're using the dish, if necessary, cut the salmon into large pieces to fit. Be sure all of the salmon is well coated with the marinade, cover with plastic wrap (if using the dish), and place in the refrigerator for 1 hour.
- You can grill or sauté the salmon. Preheat the grill or sauté pan and place the salmon on a large plate, wiping off most, but not all, of the excess marinade. Season both sides of the salmon with salt and pepper and then place on the grill or in the pan. You should hear a sizzling sound -- if you don't it's not hot enough. Wait for the sizzle! Grill or sauté the salmon just until it's cooked through, a couple of minutes per side. (It should remain translucent in the very center.) Set aside to cool completely.
- Peel and cut the avocado into bite-sized pieces. (Here's how to peel and cut an avocado.) Place the avocado in a large mixing bowl and add the scallions. Then wash and dry the 2 remaining peaches, cut them into bite-sized pieces, and add them to the bowl. Once the salmon has cooled, using your hands, break it into bite-sized pieces and add it to the bowl as well. Gently mix to combine.
- Spoon the cooked rice into 4 individual serving bowls, or a large serving platter. Evenly top the it with the salmon mixture.
- This is best served cool.