Sockeye Salmon Recipe with Peach and Avocado is a summer favorite. It's a perfect, casual lunch or light dinner -- and it's elegant enough to impress guests.
Prepare the peaches: 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 and purée until smooth, about 30 seconds. Leaving the skin on, pit the remaining 2 peaches and cut them into bite-sized pieces. Set aside.
Make the salmon: Stir 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 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 at least 15 minutes and up to an hour.
Make the rice: Add the rice and coconut water to a medium-sized pot and bring to a boil. Reduce the heat to the lowest setting, cover and simmer until all of the liquid is absorbed, about 15 minutes.
Cook the salmon: Generously coat the bottom of a large sauté pan with the oil and place it over medium heat high heat. Remove the salmon from the marinade, letting some drip off, but leaving about half of it on the fish. On a large plate, sprinkle the marinated salmon with salt and pepper. Once the pan is hot, add the salmon. 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 center.) Set aside to cool completely.
Combine the ingredients: Add the avocado, scallions and cut peaches to a large mixing bowl. Once the salmon has cooled, use your hands to flake 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.
Calorie count is an estimate only.