A few weeks ago the Hubbins and I went to see a friend in St. Louis. We were going to a "Peachfest" we were excited to try some peachy recipes as the friend told us that people (unidentified to us at the time) go out, pick peaches, and then make recipes that include peaches. So we were thinking this Peachfest was a small town tradition (since we are familiar with small towns this didn't sound so odd to us, our small town has a "Pioneer Days" weekend in October).
We get to the location of Peachfest...it's a house, not a town center or even an orchard...as we're pulling up I looked at Hubbins and said "Is this a family reunion?" I believe he was coming to the same realization and said "I am starting to think that it is...". I panicked, I didn't bring anything to share, no chips or salsa, no beer, not even a peach (I did almost buy peach rings at the gas station on the way, but I thought I'd get laughed at). All I had in my hands was a cup of coffee, and I wasn't ready to share that with anyone (sorry!). The day ended up being great and we enjoyed getting to catch up with Hubbins' friend and her family.
|Not the best of pictures |
it was hard to capture
the handwritten note.
I ended up preparing the Bourbon marinade for the Salmon in the evening the night before we were going to eat the dinner. I let the fish marinade overnight and the next day I finished preparing the rest of the food. The rice I made in the early afternoon and let it cool completely so that it would be ready for the "salad" preparations. The Peach Avocado Salsa was sooo yummy, we tried it on chips as well as the salmon, it goes well alone or together with the Bourbon Salmon. A few things I learned during the peachy process:
- Prepare the Wild Rice Salad and the Peach Avocado Salsa ahead of time and refrigerate. This lets the flavors marry up together really well. I tried both immediately after preparing them and I wasn't satisfied. I popped them in the fridge for a few hours and by dinner time they tasted much better!
- Check the fish before turning off the burner. I figured that even if it wasn't completely done letting it sit on the burner covered for a few more minutes while we ate our salads the cooking process would be complete. Almost but not quite. And I'm sure you can eat Salmon slightly under done, but we are not fans of that, so I had to turn the burner back on thereby burning all remnants of the Bourbon marinade onto the pan. At least it made it easy to get the fish into a container for leftovers, the skin burnt right onto the pan and the meat pulled up easily.
|My Hero earlier this year when he had to come and|
capture a snake for me from my parents' basement.
Peach Avocado Salsa (with or without shrimp)
2 medium-sized fresh peaches, peeled and diced (I used on larger fresh peach)
1 large tomato, diced (I also seeded my tomato)
1 medium-sized avocado (not too ripe), diced (not too ripe is key, this is a salsa not a guacamole)
1 Tbsp minced red onion
1 Tbsp lime juice (I used the juice of one lime)
1 tsp olive oil
¼ tsp salt
¼ tsp cayenne pepper
2 packages small precooked salad shrimp (I didn't use the shrimp, we just wanted to peach/avocado goodness)
Serve with tortilla chips or on top of Bourbon Salmon.
|Peach Avocado Salsa|
2 C wild rice*
Chicken or vegetable broth (substitute for the water called for in the wild rice mix)
4 scallions, finely chopped
1 C finely chopped fresh herbs (whatever you have on hand, I had parsley and basil)
2 C diced, seeded tomatoes (or cherry/grape cut in half) (I did not seed my cherry tomatoes)
2 C crumbled feta cheese
Salt and pepper to taste
6 Tbsp balsamic vinegar, or to taste
¾ C olive oil
1 ½ chopped peaches (I used one large peach, you can either peel or keep the skin on the peaches)
*Follow directions on the package for making 2 cups of wild rice using chicken or vegetable broth instead of water. Remove from heat & allow rice to cool completely. Combine cooled rice, scallions, herbs, tomato, and feta. Toss to combine. In a small bowl, whisk together olive oil and balsamic vinegar (I didn't measure my olive oil or balsamic - we decided there was just a little too much oil so I ended up making an extra cup of long grain rice and mixing it in with the salad I had already prepared to soak up some of the extra oil). Pour dressing over rice mixture and stir to coat thoroughly. Mix in chopped peaches. Serve at room temperature or slightly chilled.
|Wild Rice Salad with Peaches|
¼ C reduced-sodium soy sauce
¼ C Bourbon (we used some Maker's Mark whiskey, I let Hubbins pick it out)
2 Tbsp brown sugar
2 tsp grated fresh ginger
2 tsp sesame oil
½ tsp red pepper flakes (kick it up a notch and use more if you want more spice)
2 garlic cloves, minced
Salmon fillets, boneless and skinless (I used one Salmon fillet and kept the skin on)
Combine all ingredients, but the salmon in a medium bowl. Put salmon in a bag and pour marinade and turn to coat. Refrigerate 2 – 8 hours (I kept mine in the fridge for about 24 hours). Bake or grill until done (I used a grill pan, which worked out well, but I had to cover the pan with foil in order to prevent the juices from evaporating too quickly). Top with Peach Avocado Salsa.
|The whole shebang!|
Wild Rice Salad and Bourbon Salmon
with Peach Avocado Salsa
Enjoy your peaches this month!