Grilled Almond Peach Salad with Almond Poppy Seed Peach Dressing

My peach harvest was bounteous this year

and I created a new recipe to feature their juicy goodness.

This salad is perfect for late summer, early fall, when 

the peaches are at their best.  My daughter and I planted

what we thought was the same peach tree, and mine

ripen a whole month earlier than hers, so we have them 

for a long time!  There is nothing better than a peach fresh off the tree.

The surprise ingredient in the dressing and the pecans

is almond flavoring, which just amps it up and gives it

amazing wow factor!!

I just adore green salads with fruits, nuts and cheeses and

this one has all of the right ingredients.  You could easily

top it with chicken for a main dish salad.

If you don't feel like grilling the peaches, use

them fresh.  They have a firmer texture fresh.

Both are delicious.

Grilled Almond Peach Salad

with Almond Poppy Seed Peach Dressing

Dressing

1 very ripe and juicy peach

2 T. fresh lemon juice

2 T. olive oil

3 T. honey

1 tsp. almond flavoring

1 T. poppy seeds

1/4 tsp. salt

Blend all of the above in a blender.  The peach needs to be

ripe and juice.

Almond Sugared Pecans

3/4 C. granulated sugar

1/4 C. water

2 1/2 C. whole pecans

1 tsp. almond flavor

Place the sugar and water in a heavy saucepan.  Stir it over

medium high heat until the sugar is bubbling.  Pour in the

pecans.  Stir them until constantly as the water boils out

of the sugar.  Just before the sugar turns dry, add the 

almond flavoring.  Continue to stir until the sugar

becomes dry and crystalized.  Pour onto a sheet of

tin foil sprayed with Pam.  Break apart and let cool.

(This just takes minutes and you need a lot because 

you will be snacking on them.  Save whatever you don't use

and use them on another salad or dessert.)

Grilled Peaches

Peel and slice 3-4 ripe peaches.  Heat up grill or a grill pan.

Grease the grill or grill pan and lay peaches down on their

sides to get a good grill mark.  Turn over and do the same

on the opposite side.

Grilled Almond Peach Salad

5-6 C. cut up greens, I used Romaine lettuce and Kale

1 bunch chopped green onions

1 C. sliced red cabbage (optional, but fun for coloring)

1 C. Feta cheese

Grilled peaches

Almond Sugared Pecans

Almond Poppy Seed Peach Dressing

Toss the greens, onions and cabbage and place in a large

salad bowl.  Sprinkle the cheese, peaches and pecans on

the top of the salad.  Toss with dressing just before serving

so it doesn't wilt.

Thanks for stopping by and enjoying the

peaches from my garden this year.  Hope

you give this a try.

Spicy Grilled Salmon or Chicken with Grilled Peaches

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 

sing!

My friend Tammy introduced me to this recipe on our 

maiden voyage of our houseboat - Enterprise.

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 

Grilled Chicken Breast With Spicy Peach Glaze.)

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

Marinade

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

done.

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

Foodie Friday

On The Menu Monday