Salmon Bowl w/ Peach Salsa & Summer Pesto

In summer’s later months, you need to take advantage of the bounty while it lasts. On the West Coast, salmon are their best July - September and peaches are their juiciest after they’ve spent all summer warming on the trees. This recipe pairs them together in an easy, yet impressive, dish that is quick enough for a weeknight and special enough for company.

For this recipe, you want “side” pieces of salmon. Sometimes sold as “bbq cut” or the thicker, belly pieces versus the tail ends. This gives you a more consistent, “meatier” piece of fish. Skin or no skin, the cooking time for the fish will be the same. The cooking method doesn’t assume for you eating the skin, so it won’t be crispy as written.

To fill this out, add some rice, orzo or quinoa to your bowl.