Pan Seared Salmon with a delightfully seasonal peach basil chutney. The perfect way to take advantage of late summer’s bounty.
This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central All opinions are my own.
Yesterday my cat Marmalade went missing for a good 13 hours. He does love his excursions but normally makes regular check-ins throughout the day, so when I didn’t see him for his usual mid-day nap I knew something was up. I scoured the neighborhood, filed a lost pet report at the animal shelter and tried not to focus on all the ugly scenarios that were running through my mind.
It wasn’t until about 10:30pm, when John and I went searching again for him armed with flashlights and his favorite blankie for a familiar scent, that we heard his weak little whisper-meow (one of my favorite things about him, but not super helpful as it pertains to searching for a lost kitty) calling to us about two houses down. We could barely hear him and couldn’t see him at all for several minutes until we finally looked up and saw him up on the roof. John climbed up a tree in near darkness to get him down and our anxiety was quelled, but our neighbors on the other hand probably thought they had a burglar on their hands with all the commotion we made rummaging around their yard.
It was a relief to have that ordeal resolved, and I had to chuckle as it all made sense now why he didn’t come to investigate the salmon aromas wafting from our house as I made and shot this Pan Seared Salmon with Peach Basil Chutney earlier in the day. My other kitty Bucatini was all over it, but poor little Marm had been totally trapped up there ALL day long. Hopefully that’s the last time he ventures into high territory.
Moving along, I partnered with Wild Alaska Salmon to bring you this Pan Seared Salmon with Peach Basil Chutney, although it’s a recipe I’ve been making for years for my clients’ dinner parties. I usually serve it with goat cheese whipped potatoes (minus the chives) and a seasonal green vegetable. It’s always a hit in the summertime since it celebrates two amazing peak season ingredients- peaches and basil.
The Peach Basil Chutney is a breeze to make and such wonderful condiment to have on hand. I always make a big batch so that I have extra chutney to pair with all kinds of things.
Let’s touch on why Alaska salmon is such a great option when it comes to seafood. First of all, did you know that all Alaska salmon is wild? Wild-caught Alaska salmon includes five species: king, sockeye, coho, keta and pink. I used coho for this Pan Seared Salmon with Peach Basil Chutney and was so taken with it’s bright pink hue.
Additionally, Alaska salmon is a natural and sustainable choice when it comes to seafood, which is something I believe we all need to consider now before we make any food purchase. Since animal-derived products make up such a small portion of my diet, as a consumer if I am going to make the choice to purchase seafood or any other animal product, it’s important to me that it’s responsible and conscientious in its sourcing and/or production standards. Fortunately the bonus to checking off these boxes is that it most likely means what you’re getting is of the highest quality.
Alaska Wild Salmon Day is August 10! Visit WildAlaskaSeafood.com for all kinds ofAlaska seafood recipe inspiration and cooking tips. Remember to #AskForAlaska when purchasing your seafood at your local seafood counter and restaurants.
Pan Seared Salmon with Peach Basil Chutney
Pan Seared Salmon with a delightfully seasonal peach basil chutney. The perfect way to take advantage of late summer's bounty.
- 1/3 cup brown sugar
- 1/3 cup apple cider vinegar
- 1 large shallot, diced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1/4 cup golden raisins
- 2-3 peaches, peeled and chopped
- 2 tablespoons fresh basil, chopped
- 1 tablespoon grape seed oil
- 2 4 ounce portions wild Alaska salmon
Add brown sugar and apple cider vinegar to a medium sized pot and bring to a boil over medium heat, stirring to combine. Add shallot and cook until mixture has reduced to a syrup-y consistency, about 5-7 minutes. Add spices, salt, raisins and peaches and continue to cook for another 3-4 minutes, stirring occasionally. Remove from heat and allow mixture to cool completely before stirring in basil.
Add oil to a cast iron skillet over medium high heat. When oil is hot but not smoking, add salmon and cook for about 3-4 minutes on each side depending on the thickness of the salmon.
Transfer salmon to plates and top with a generous spoonful of the peach basil chutney.