Maple-Sriracha Grilled Salmon with Grilled Peach Salad

This salad, topped with grilled salmon and Okanagan peaches, is the perfect summertime meal.

  • By Jenice Yu
  • November 19, 2015
Image Author: Jenice Yu

    Ingredients

    Salmon Marinade

    1/3 cup maple syrup
    1 tbsp sriracha sauce
    1 tbsp cracked white/black pepper
    1 lime, juiced

    2 pieces 5-6oz wild salmon fillet

    Ingredients

    Salad

    6 cups arugula
    1 ripe Okanagan peach, cut into wedges
    1 cucumber, halved in the center
    1 cup BC blueberries
    2 tbsp red onion, thinly sliced
    ½ cup goat cheese, crumbled
    ½ cup olive oil with brush
    ¼ cup candied pecans
    Maldon salt

    Ingredients

    Salad Dressing

    1 garlic clove, minced
    ¼ cup apple cider vinegar
    1 lime, juiced
    1/4 tbsp maple syrup
    1/3 cup olive oil
    Salt and pepper to taste­

    Preparation

    1. Combine maple syrup, sriracha sauce, cracked pepper, and lime juice in a bowl. Mix thoroughly.

    2. Pour mixture over the salmon in a shallow dish and marinate for 15 minutes before grilling.

    3. To make the salad dressing, combine garlic, apple cider vinegar, lime juice, and maple syrup in a bowl. Whisk ingredients together until combined. Continue whisking while slowly drizzling in olive oil to ensure that the dressing emulsifies. Set aside.

    4. Preheat barbecue grill to medium.

    5. Brush peaches and cucumber with olive oil, lightly season with salt and pepper. Place on grill and cook for 4 minutes on each side. Remove from grill and let cool.

    6. Place salmon skin-side down on the grill and cook for 8 minutes. Turn fish over and cook for another 8 minutes, occasionally basting with additional marinade.

    7. While salmon is cooking, dice cucumber into 1” pieces and set aside.

    8. In a large serving bowl, combine arugula, cucumber, red onion, and blueberries. Gradually pour dressing over the salad according to preference, toss until salad is well-coated, and season lightly to taste with Maldon salt. Arrange grilled peach wedges on top, sprinkle with candied pecans and crumbled goat cheese.

    9. Remove salmon from grill and place atop salad, drizzle with any remaining dressing. Enjoy!

    To make candied pecans: Melt 2 tbsp butter over medium high heat, add 1 cup of pecans and toss to coat. Add 2 tbsp of sugar and stir until caramelized. Let cool before serving.

    Reprinted with permission from Fresh Ideas Start Here (F.I.S.H.)

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