Curried Peach Sauce for Seafood, Chicken, or Pork Recipe

"A simple 3 ingredient sauce/glaze; which, is delicious on any seafood, chicken or pork. Salmon, scallops, and shrimp, happen to be my favorite; but, it's really tasty on grilled chicken thighs too. And, if peaches are not in season ... frozen work just fine. I use a generic 'basic' curry seasoning (Penzey's blend); so, I suggest that you use what you like best. Also, since there are only 3 ingredients, invest in a good honey. I get a local organic orange blossom honey - and, it is worth it. The recipe below is for Salmon, since that is my favorite; but, feel free to substitute with another fish, seafood; or, chicken and even pork. And, I admit to not being the biggest 'curry fan.' So, this is a nice way to introduce curry into your mix of spices. Just enough; without being over powering."

Original is 4 servings

Metric US

I've Tried It

Ingredients

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24 ounces salmon fillets (four fillets six ounce each, or steaks, again other fish or shellfish can be used; as can chicken or pork; either one-the recipe is still the same)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
SAUCE
4 whole peaches (peeled and small diced, frozen peaches work just fine - 6-8 slices equal 1 peach)

1/3 cup honey (depending on the sweetness of the peaches)
2 teaspoons curry powder
Kosher salt to taste
Fresh ground pepper to taste

Nutritional

Serving Size: 1 (325.2 g)
Calories 291.1
Total Fat - 8.2 g
Saturated Fat - 1.5 g
Cholesterol - 78.2 mg
Sodium - 434.6 mg
Total Carbohydrate - 17.7 g
Dietary Fiber - 2.8 g
Sugars - 13.3 g
Protein - 36.6 g
Calcium - 27.3 mg
Iron - 2.5 mg
Vitamin C - 10 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Sauce ... Whether you use fresh or frozen, it doesn't matter. If frozen, make sure they are completely thawed. Dice the peaches, and add to a small saute pan or pot. Saute on low heat until they begin to break down. Add a tablespoon of water to the pan, so they don't burn, but go slow. As they begin to break down, use a potato masher, or the back of a fork to, "mash" the peaches. I like them pretty well mashed. Using fresh peaches will take a bit longer than frozen ones. Cooking time is 5-10 minutes.

Step 2

Then, add the honey and curry, mix, and continue to simmer on LOW heat for 5 minutes as you cook the salmon. And, if you have really SWEET peaches - just go a bit lighter on the honey - that is really to taste. If you like your sauce a bit thinner, add a teaspoon or two of water. I happen to like a thick almost chutney like sauce/glaze.

Step 3

Salmon ... Very important - let the salmon, (or any protein), rest at room temperature for 15-20 minutes on the counter. You never want to cook with COLD food. Then, season with salt and pepper. Now, I prefer to grill the salmon on a outdoor grill. But, a grill pan, or saute pan will work just fine.

Step 4

I grill my fish flesh side down first, 1-2 minutes, on a well oiled grill or grill pan. Then, flip to the skin side. At that point, I put a little of the sauce on the fish - just a small spoon; and, spread it over the fish. Cook 7-10 minutes until the fish is tender but firm. It really depends on the thickness and type of the fish.

Step 5

Serve and ENJOY! ... Right before serving, I spoon the remaining warm sauce over the fish. Delicious and easy!! Rice and green beans are my favorite sides for this recipe. It's quick and easy; and, as mentioned - just as good on, tilapia, shrimp, scallops, cod, halibut, etc. It is very versatile. It is also excellent served on chicken and pork.