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