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Herb & White Peach Relish Salmon
Bakkafrost Atlantic Salmon with Herb & White Peach Relish pairs the rich, buttery depth of sustainably raised Atlantic salmon with a bright relish built around white peach, lemon cucumber, capers, and feta — balanced with honey, fish sauce, and fresh lemon juice. The salmon is sliced thin, skewered, and seared hard before a brown butter finish, creating a crisp exterior and silky interior that lets Bakkafrost's exceptional fat content shine. Fresh dill, parsley, and chives add herbaceous lift, making this a recipe that feels restaurant-calibre but comes together in under an hour.
Ingredients
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1 Bakkafrost Atlantic Salmon, thawed and pat dried
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1/4 Cup Unsalted butter, melted
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40g (1/4c) white peach
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25g cucumber (we used lemon cucumber)
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8g (1 tbsp) capers
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18g feta
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10g (half lemon) lemon juice
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10g honey
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6g fish sauce
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Pinch of salt & pepper
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2 Tbsp Dill, finely chopped
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2 Tbsp Parsley, finely chopped
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2 Tbsp Chives , finely chopped
For the salmon
White peach relish:
Herbs:
Directions
For the relish
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1.Small dice the white peach, cucumber and feta all the same size.
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2.Add the capers, lemon juice, fish sauce, honey, salt and pepper. Mix well. Cover with plastic wrap and let marinate in the fridge for at least 30 mins.
For the fish
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3.Slice the fish as thin as you can horizontally across the filet. Cut the sliced filet again vertically down the center. Stack the two sliced sides of the salmon and skewer. Season with salt.
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4.Place a shallow pan on the stove over high heat. Add a neutral oil and wait till the oil reaches smoke point. Sear the salmon on all sides. Take off the heat. Rest for 3 minutes.
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5.Pour the brown butter over the salmon, and garnish with the relish and chopped herbs. Zest lemon over and enjoy.
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