Can you tell I’m totally into salads with fruit on them this summer? I used to be totally weirded out by it, but no more. Basically, put some grilled peaches on anything and I’m there. Oh, and what about that Watermelon, Feta & Blueberry Salad from a few weeks ago? Heck to the yes.
When they’re in peak season (aka right freaking now) for peaches and nectarines, white, yellow, whatever color you like best, these babies are the absolute best. But grill or roast them? A whole new level of deliciousness. Trust me on this one.
A lot of the time, the dishes I make here are inspired by ones I’ve had at restaurants, then I take the recipe idea home and totally jack it up. Because (as I’ve talked about many times before), I am almost totally incapable of leaving a recipe by itself without changing anything. Except baking. I don’t mess with the chemistry of that ish, I’ll leave that for you gluten-free flour combining geniuses. I trust you.
So this dish was originally a grilled chicken salad with peaches, prosciutto, pecans, and a champagne vinaigrette. Sure, super tasty. But when I had it, I knew I could make it even better. Grill the extremely fresh peaches, that I got straight from my From the Farmer box? Check. Use some super tasty wild salmon, and give it some crispy skin in the cast iron? Check. Candy the pecans in a little ghee? Check. Sub Tessemae’s Honey Balsamic Vinaigrette for the champagne vinaigrette (with who knows what ingredients), check. Result: umm…WHERE has this been all my life? New favorite salad of the summer, check.
What’s your favorite way to use grilled peaches?
- ¼ cup pecan halves
- 1 Tbsp ghee or coconut oil
- 1 tsp coconut sugar
- 1 Tbsp coconut oil or ghee
- 2 pieces wild salmon (skin on or off), 4-6 oz each
- 4 slices prosciutto
- 1 large peach, halved
- 2-4 Tbsp Tessemae’s Honey Balsamic Dressing
- Preheat the oven to 350 F. If desired, heat up your grill for the peaches.*
- First, make the pecans: in a small skillet, heat 1 Tbsp ghee or coconut oil. When it’s hot, add the pecans and coconut sugar. Toss for about 1-2 minutes, until the pecans are lightly toasted and all the coconut sugar is sticking to them. Remove from the heat and set the pecans aside.
- Rub the peaches in the pan you used to make the pecans, so they get a little coating of oil. Grill the peaches for a few minutes until grill marks appear, then set aside.*
- When the oven is ready, heat a cast iron or other oven-proof skillet on medium-high heat with 1 Tbsp coconut oil or ghee for 2 minutes, so it gets really hot.
- Season the salmon on both sides with a pinch of salt and pepper.
- Place the salmon skin side down in the pan and cook for 2 minutes. Then, transfer the pan to the oven and cook for 4 minutes.
- Take the salmon out, carefully flip the fillets over, and cook for another minute in the oven. You want the fish to still be slightly pink in the middle - think of cooking a burger to about medium - instead of overcooking it so it’s completely dried out!
- Move the salmon to a plate and test out the middle with a fork - if it flakes easily, it’s done!
- Place the slices of prosciutto on the still hot cast iron until cooked through and almost crispy - this will take about a minute. Allow it to cool slightly, then chop into bite-sized pieces.
- Assemble the salads: start with a bed of greens, then add the salmon, half of the peach, the chopped prosciutto, pecans, and a drizzle of dressing. Done and devour!
This post was sponsored by Tessemae’s and From the Farmer. All sarcastic ideas and opinions are my own 🙂
Looking for other ways to use up your fresh summer produce with Tessemae’s dressings? Check these out!
Watermelon, Feta & Blueberry Salad with Honey Balsamic Grilled Chicken
Bacon-Wrapped Asparagus with Garlic Scape Pesto
One-Pan Greek Summer Shrimp Skillet
