Southwestern Salmon

The week’s menu is the kind you can bust out in under an hour for a casual, family-style dinner party. I always stress myself out when we have people over for dinner because I feel like I have to deliver some complicated, gourmet, multi-course affair. I need to keep this one in my back pocket because it’s impressive and delicious, but totally stress-free. Then I can flit about in a cute summer dress, pouring cocktails and pretending I’m not worried about dinner coming out perfectly.

Spicy Peach Glazed Salmon

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  • 1 side of salmon, skin-on, about 1 1/2 lbs (we used wild sockeye salmon)
  • 1 tsp olive oil
  • Salt and pepepr
  • 2 tbsp peach jalapeño jam (we used Kentucky Bad Dog)

Turn on the oven broiler. Place the salmon skin side down on a foil lined baking sheet and brush the salmon with olive oil and lightly season with salt and pepper. Broil salmon for 3 minutes. Brush with peach jam and broil for an additional 3-5 minutes, or until fish is cooked to your liking.

Peach Salsa

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  • 3 ripe peaches, diced
  • 2 tbsp peach jalapeño jam (we used Kentucky Bad Dog jelly)
  • 1 jalapeño, seeded and finely diced
  • 1 cucumber, diced
  • 1/2 red bell pepper, diced
  • 1/4 small red onion, diced
  • 1/4 cup chopped cilantro
  • Juice of 1/2 lime
  • Salt and pepper, to taste

Combine all ingredients and season with salt and pepper.

Southwestern Slaw

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  • 1 small head cabbage, shredded
  • 2 carrots, julienne
  • 1/4 red onion, shaved
  • 1/2 red bell pepper, julienne
  • 1/2 cup chopped cilantro
  • Juice of 1/2 lime
  • 1/2 tsp cumin
  • 1/2 tsp chipotle chili powder
  • 1/4 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp hot sauce, plus more to taste
  • Salt and pepper, to taste

In a large bowl, combine the cabbage, carrots, red onion, bell pepper, and cilantro. To make the dressing, stir together the lime juice, cumin, chili powder, mayonnaise, sour cream, and hot sauce. Right before serving, toss the vegetables with the dressing and season with salt and pepper.

Sweet Potato Wedges with Maple Lime Butter

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  • 3 sweet potatoes, left unpeeled and cut into wedges
  • 2 tbsp olive oil, divided
  • 1 tsp chipotle chili powder, divided
  • Salt and pepper
  • 1/2 stick salted butter, softened
  • 1 tbsp maple syrup
  • Zest of 1 lime

Preheat oven to 425 degrees. In a large bowl, toss the sweet potato wedges with 1 tbsp oil, 1/2 chipotle chili powder, heavy pinch salt, and a few grinds of pepper. Brush a rimmed baking sheet with the remaining olive oil. Arrange the sweet potatoes wedges on the baking sheet and bake for 20-25 minutes, until wedges are tender and nicely caramelized, flipping as needed. For the butter, stir together the softened butter, maple syrup, lime zest, and remaining chili powder.

Comments

  1. Kelly says:

    Where did you say you bought the Kentucky bad dog jam from? Thanks

  2. Brigitte says:

    Hi Kelly! Thank you so much for watching and popping by! I bought mine at Brown Dog Trading Co in the Clays Mill Shopping Center, an awesome gift boutique. Otherwise, you could use regular peach jam or another brand of peach jalapeño jam if you can find it.

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