bbq salmon bowls with tequila peach salsa
Discovering how fucken fab Target’s salmon filets are proves quite dangerous.
I’m on a salmon run lately, and I would say I need to stop – but do I really? Maybe for variety’s sake, but before the last few weeks I was in a real rut with my favorite fatty fish. Largely because I don’t frequent Trader Joe’s or Whole Foods anymore and picking up either’s mighty convenient, pre-cut filets is not a present reality.
Thankfully, or perhaps to my detriment, I found that the Super Target near my mom sells some pretty dope salmons. AND I don’t have to harangue a fishmonger to slice a slab off just how I like it. I am for real a pain in the ass since I need a fairly precise cut to achieve the aesthetic I want when I recipe develop.
I’m kinda kicking myself that peach season flew by without me really stopping to enjoy it. Granted, I got a few good recipes in, but I think the volatility of the past month and change has prevented me from staying fully present with my surroundings. And myself, really. That’s kinda been the trend for 2024 in general I think. I’m living for tomorrow, tomorrow, tomorrow, and forgetting that I’m breathing through now. I’m working on it, though.
We’re taking it easy today with BBQ Salmon Bowls, and pairing the succulent fish with a lightly boozed up tequila peach salsa. A good, hearty dinner in under 30 minutes, and a great meal prep for the workweek ahead. Cos if you’re like me currently, your energy is constantly shot, and worrying day in and day out about what to take to-go adds to the mental exhaustion. This baby removes that pressure; so, when you open the fridge and see your little meal prep containers full and waiting for you, you can breathe a little sigh of a relief.
Thanks, past self.
Queue Up the BBQ
I’ve done a big smattering of barbecue seasoned recipes this year. That, and blackening: both are mainstays in my “wtf should I cook” repertoire, or if I happen to cook for other people. They’re a safe bet as far as pleasing both myself and friends go.
Sometimes you just gotta stick with what you’re good at and maneuver around it for something a bit new, you know?
My BBQ seasoning is pretty established: brown sugar, smoked paprika, chili powder, garlic and onion powders, and cayenne pepper. Grab your gorgeous filets o salmon, dry them off real well with paper towels, and rub generously with the seasoning.
Heat a couple tablespoons of olive oil in your big skillet. Sear the fish skin-side down for 4-5 minutes. It will release easily when it is properly cooked. Flip the filets and cook another 3-4 minutes. The seasoning will crisp up and turn a beautiful dark color.
The Princes Is In Another Castle
Oh wait, wrong Peach. Probably the wrong castle, too.
I’ve also done a few varieties of peach salsa, and I honestly love the tequila riff. It adds a little sparkle to an otherwise refreshing side, and pairs just great with the sassy and spicy salmon.
To make, combine chopped fresh peaches, avocado, cilantro, lime juice, tequila (I typically use a silver variety), and either a jalapeno or serrano pepper depending on how much of a kick you want. Taste for salt and pepper and adjust as needed. Sometimes I’ll add an extra handful of peaches if I have one hanging around, or a little more tequila if I’m in a shit mood.
I serve my fish and salsa over rice, but you can cook up whatever grain you have on hand. Or cauliflower rice, if you please. Nothing bad about more veggies.
Storing wise, portion out your salsa separate from the salmon and rice. That way, when you reheat your little Bento box, you’re not mushing up the peach salsa and it can stay nice and refreshingly cool for topping. Hot salsa is a little bit weird.
Which, I mean, I’m a little bit weird too, but not like that, son.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Peach party:
Blackened Balsamic Peach Salmon and Asparagus
4 Cheese Peach Garlic Butter Pizza
Tomato, Peach, and Cucumber Feta Salad with Honey Mustard Dressing
Pull-Apart Peach Caprese Garlic Bread
Chopped Peach and Blue Cheese Salad with Hot Honey Vinaigrette
bbq salmon bowls with tequila peach salsa
Ingredients
- 1 1/2 lb salmon
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- steamed rice, to serve
tequila peach salsa
- 2 large peaches, pitted and chopped
- 1 avocado, chopped
- 1/2 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp tequila
- 1 jalapeno or serrano pepper, sliced
Instructions
- Slice the salmon into filets (if they are not already prepped that way). Pat very dry with paper towels.
- Toss together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper. Rub the salmon all over with the seasoning blend.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Place the filets skin side down (or, if no skin, what would be the skin side). Sear for 4-5 minutes. Flip and cook an additional 3-4 minutes until the fish releases easily from the pan and the flesh is crisp and darkened. Move off the heat and onto a plate.
- Make the salsa. In a bowl, gently stir together the peaches, avocado, cilantro, lime juice, tequila, jalapeno/serrano, and a pinch of salt and pepper. Taste and adjust seasonings as desired.
- Divide the salmon and salsa over bowls of steamed rice and enjoy!
