Curried Peach Sauce for Seafood, Chicken, or Pork

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.