skillet honey balsamic peach salmon with burst tomatoes & feta
Super easy Tuesday supper celebrating juicy peaches and the tried and true “feta makes everything bettah” theory of existence.
Peaches and I are great friends this summer. I guess I veered off from them in recent years, for no particular reason aside from just not buying them. So far, though, we’ve peachy cocktails like the Rosemary Peach Bourbon Fizz, Juicy Peach Rosé Spritz, peaches wrapped on proscuitto on the Marinated Grilled Vegetable Charcuterie Board…And now this. A dinner in a single pan, finished in around 35 minutes.
My recipes lately are on the quicker side since marathon training is really amped up and running 60 mile weeks means less time to overthink what to put on the table. J is also training for Chicago, albeit at a comparatively lighter mileage volume but no less intensely than I, so both of us have to keep in mind nutrient content as well as expeditiousness. This dish is protein-heavy from the fish, macronutrient loaded with tomatoes and peaches, and taste-forward with salty feta, a bit of butter, and a sweet balsamic reduction coating all the components.
Sidebar: I’m sat on the floor right now and wondering why the hell I have no self-control around frosting. Thursday’s dessert is swear-worthy and I, as usual, indulged way too much on the batter and scraps. Sheesh.
Treats like so are why nutritious meals otherwise are so crucial. I know Monday is my baking day and I also know half the baked good is going to enter my mouth before the actual finished product does. Yes, I’m vile and tend to lick the batter bowl despite uncooked eggs. Hasn’t made me projectile vomit yet, folks.
ANYWAY. Let’s not analyze digestive phenomena any further. Skillet. Honey. Balsamic. Peach. Salmon.
Patting the salmon dry is crucial to prevent sticking. Season the filets with salt, pepper, and oregano and set into a hot pan with some olive or avocado oil. Sear a few minutes each side.
Then, add some butter to the pan and heat until golden. Browned butter adds a rich and nutty essence to the upcoming balsamic glaze. I like to baste the fish in the melting butter to keep it tender and moist.
The sauce contains balsamic, honey, and peach jam. You can omit the jam, but I love how it compliments the fruit and lends a bit of extra zing to a traditional glaze. Whisk those three components up and pour into the pan. Cook until reduced, about 4-5 minutes, spooning over the salmon periodically. Again, moisture and taste sink into the fish each time you cover it with additional sauce. So good.
Set the peaches and tomatoes around the fish and broil for a couple minutes. Watch carefully. The tomatoes shouldn’t break entirely or turn to sauce, but pop just enough for the flesh to soften and peel. Likewise, the peaches should be juicy but not shriveled.
I add feta to the pan, in various corners, and let it lightly melt for a few minutes before serving. The feta won’t totally turn to a gooey, cheesy mass, but it will gain a creamier bite.
To serve, scoop lots of the remaining pan sauce over the fish and accompaniments. I like rice or cauliflower rice as sides, but mashed potatoes would be nice, too.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
- 4 4-6 oz salmon filets
- 1 tsp dried oregano
- 2 tbsp butter
- 1/4 cup honey
- 1/2 cup balsamic vinegar
- 2 tbsp peach jam
- 3 peaches, quartered
- 2 cups cherry tomatoes
- 4 oz feta cheese
- fresh basil, to serve
Instructions
- Preheat broiler to high.
- Pat salmon filets dry. Season with dried oregano, salt, and pepper.
- Whisk together balsamic vinegar, honey, and peach jam.
- In an oven-safe skillet, heat 2 tablespoons olive or avocado oil over medium. Sear salmon filets 4-5 minutes per side until the skin crisps and the salmon begins to flake.
- Add butter in the skillet and swirl to evenly melt. Cook 2-3 minutes until butter browns. Baste salmon constantly with the butter.
- Pour in honey balsamic mixture and bring to a boil. Cook until reduced by half, about 4-5 minutes, spooning the sauce over the fish.
- Remove skillet from heat. Arrange peaches and tomatoes evenly around the salmon. Broil 1-2 minutes until peaches soften and tomatoes begin to burst. To serve, place feta all around the pan and top with fresh basil leaves.
