Recipe for sweet and spicy salad with salmon and peach salad
Having recently returned from a trip with Alaska Seafood, I know that this price reflects the fact that salmon are now abundant in Alaskan waters. The state’s strict fisheries management laws dictate how much time Alaskan fishermen can spend catching each type of fish. If at any time the population is too low, that stock is closed to fishing to give it time to recover. This helps ensure that no species is ever overfished, resulting in a more sustainable wild fish industry (there are no fin farms in Alaska).
So far, all signs point to a great year for the salmon population, so you can feel good about tossing that tasty catch in your cart.
The tangy sweet sauce is a tangy complement to the rich, fatty salmon, which is sliced before cooking to ensure a generous sauce-to-fish ratio. Even if you’re not normally a fan of salmon skin, I’d encourage you to leave it on for this recipe. Salmon skin is full of omega-3 and has a very mild taste that almost dissolves in the aromatic sauce.
Without further adieu, here’s my favorite summer dinner that I hope will soon become yours too: