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Grilled Peaches & Ora King Salmon with Burrata, Pistachio & Mint
There is a breathtaking moment where the peak of summer collides with the depth of the ocean. This dish is that intersection. Our buttery, sustainably raised Ora King salmon meets the smoke of the grill and the sun-drenched sweetness of charred peaches. Balanced by the creamy pooling of torn burrata and a bright lift of fresh mint, it is a poetic invitation to slow down, pour a chilled glass, and taste the very essence of the season.
Ingredients
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2 Ora King salmon fillets, skin on
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¼ cup garlic shoyu
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1 tbsp olive oil
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1 tsp sea salt
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Fresh cracked black pepper
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5 ripe peaches, halved and pitted
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1 tbsp olive oil
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1–2 tsp honey
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Pinch of sea salt
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1–2 balls burrata, torn
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¼ cup pistachios, toasted and chopped
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1–2 tbsp olive oil
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Fresh mint leaves, chopped
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Flaky sea salt
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Fresh cracked black pepper
Directions
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1.Defrost Salmon - Remove salmon from freezer the night before cooking. Unwrap, pat dry, wrap in paper towel, and place on a rack over a tray in the refrigerator overnight. Replace paper towels as needed to keep dry.
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2.Prepare Salmon and Peaches - Preheat grill to 375°F. Marinate salmon in garlic shoyu and olive oil for 15–20 minutes. Brush peaches lightly with olive oil and honey.
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3.Grill - Place salmon skin-side down and grill until internal temperature reaches 130°F. Grill peaches until lightly charred and softened. Let salmon rest, then flake into large pieces.
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4.Assemble - Spread burrata across a large platter. Arrange peaches and flaked salmon over the top.
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5.Finish - Drizzle with olive oil. Scatter pistachios and mint over the dish. Season with flaky sea salt and cracked black pepper.
Recipe Note
To Pour Alongside
To fully honor this union of sweet summer harvest and deep-sea richness, let your glass reflect the balance on your plate with pairings that are bright, restorative, and effortlessly refreshing. We recommend a light, coastal red like a Gamay or Frappato - served with a slight chill to mirror the ocean breeze, its crisp acidity beautifully cuts through the rich, buttery depth of the salmon. For a non-alcoholic option, opt for sparkling water infused with botanical bitters, offering a crisp, effervescent palate cleanser between sun-drenched bites.
Pour a glass and let the crisp acidity balance every bite.
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