When a main dish makes you want to sing between bites
you know it is one you have to get the recipe for and
this Bobby Flay Recipe certainly makes me want to
My friend Tammy introduced me to this recipe on our
I told you we loved to eat really well at Lake Powell.
Everyone was anxious for her to email the recipe.
Our friend Wally had just brought us over some
Red Sockeye Salmon that he had caught in Alaska.
I decided to make the recipe and try it on both the
salmon and the chicken.
It is one of those fabulous recipes that is so full of flavor, but so
easy to make. I have seen grilled peaches for ages but have never
made them - don't put it off - give it a try this week!!
Spicy Grilled Chicken or Salmon with Grilled Peaches
(Slight adaptation of Bobby Flay's
2 C. peach preserves
1 T. finely chopped garlic
3 T. olive oil
2 T. soy sauce
1 T. Dijon mustard
1 small jalapeno or serrano chili finely chopped
boneless chicken breasts or salmon filets
fresh peach halves - one per person
toasted, chopped pecans
1/3 C. soy sauce
1/3 C. vegetable oil
1/3 C. maple syrup
1 clove garlic, crushed
Mix the marinade and marinate the meat for 30 minutes.
( I changed the recipe and added the marinade.)
Meanwhile prepare the spicy peach sauce by mixing
all of the ingredients together.
Heat grill. Grill chicken or salmon about 5 minutes per side.
Brush peach glaze on both sides and continue to grill until
Brush the cut side of the peach halves with the peach glaze
and place cut side down on grill for about 2 minutes. Turn
over and spoon more glaze onto cut side. Cook about 3-4
minutes more or until soft.
Serve the meat with additional glaze poured over
and the grilled peaches. Top both with toasted pecans.
(I added the pecans too. They give a nice nutty crunch.)
Even my non-fish lovers gobbled down the salmon. It was the reddest
salmon I had ever seen and was perfect with the glaze, peaches and pecans.
The peaches would be fabulous as a side dish too.
This is me rappelling down a cliff at Lake Powell.
The first step off the top is the scariest.
We work up a big appetite here and it is fun to
have such great food. So glad Tammy introduced us
to this great recipe.
I will be posting with
On The Menu Monday