This Summer Peach Salmon Avocado Bowl is one of my favorite summer salmon recipes. It’s a perfect, casual lunch or light dinner — and elegant enough to impress guests.Amazon affiliate links are for your convenience. As an Amazon Associate I earn from qualifying purchases at no additional cost to you.
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 it happens to the be the perfect base for this Summer Peach Salmon Avocado Bowl.
There’s nothing quite like a summer peach!
Summer Peach Salmon Avocado Bowl 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.
Summer Salmon Recipes
I love salmon all year, but I especially love cooking with it during the summer months. Here are a few more excellent recipes . . .
- Five-Minute-Mexican-Blackened Salmon
- Cabbage Steamed Salmon with Citurs Shallot Vinaigrette
- Olive Oil-Thyme Poached Salmon
- Spicy Sriracha Salmon-Basil Burger Recipe
- California King Salmon Recipe with Lemon-Caper Pesto
Please note that 1 hour of the prep time is marinating time, and that it does not include cooking the rice, which takes about 25 minutes.
- 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
- grapeseed oil for the pan
- 1 large ripe avocado
- 2 scallions, finely chopped
- 4 cups cooked Coconut Sticky Rice (click here for the recipe)
- 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 9 x 13 x 2 inch baking dish. (This is a very thick marinade.)
Add the salmon to the marinade in either the baking dish. Be sure all of the salmon is well coated with the marinade, cover with plastic wrap and place in the refrigerator for 1 hour.
Lightly coat the bottom of a large sauté pan with the oil and place it over medium heat. Place the salmon on a large plate, wiping off most, but not all, of the excess marinade. Season both sides with salt and pepper and then place them in the pan. You should hear a sizzling sound -- if you don't it's not hot enough. Wait for the sizzle! Sauté 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 it with the salmon mixture.
If you need a gluten-free soy sauce, I really like San-J Tamari Lite Gluten-Free Soy Sauce.
*This dish is best served cold.
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