Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa #SundayFunday

It's time for summer stone fruit! And this week the Sunday Funday group is sharing recipes using peaches. Sue of Palatable Pastime is hosting.

Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm coordinate this low-stress group; we only participate when we are inspired. As I mentioned, Sue is hosting this week. Here's our line-up...

• 2-Ingredient Peach Cinnamon Roll Cobbler from Palatable Pastime

• Fresh Peach and Blueberry Salad with Roasted Beets from A Day in the Life on the Farm

• Mint & Peach Raita from Sneha’s Recipe

• Olive Oil-Poached Salmon Bellies with Summery Peach-Tomato Salsa from Culinary Cam (you're here)

• Peach Jalapeño Margarita from Amy's Cooking Adventures

• Peach Melba Sundae from Cook with Renu

Ingredients

I thought about sweets, including a variation on my Peaches and Cream Tart, Mini Peach Galettes, or Peach Cobbler. But I wanted to go savory and had some salmon bellies from my favorite local fish market. And because I didn't want to mess - too much - with a good thing, I just did a slight variation of my Olive Oil-Poached Salmon Bellies with Cantaloupe-Preserved Lemon Salsa.

Salmon

• 1 pound salmon bellies

• 3 to 4 cloves garlic, peeled

• 2 to 3 sprigs fresh oregano

• 2 to 3 sprigs fresh thyme

• olive oil

Salsa

• 1 cup diced ripe peaches

• 1 cup diced heirloom tomatoes

• 1 Tablespoon diced preserved lemon rind

• 1 Tablespoon capers

• 1 teaspoon fresh thyme leaves

• freshly ground salt

• freshly ground pepper

• olive oil

Procedure

Salsa

Place the peaches, tomatoes, lemon rind, capers, and fresh thyme together in a medium mixing bowl. Add in a glug or two of olive oil and stir to coat. Season to taste with salt and pepper, as needed. Set aside.

Salmon

Select a large enough pot that the salmon bellies can sit flat without touching each other. I use my Le Creuset braiser.

Pour olive oil into the pot so that it’s about ½-inch deep. Add garlic, oregano, and thyme. Bring the oil to a simmer and cook for 10 minutes.

Lower the salmon bellies – skin-side down – into the warm oil. Poach for 10 to 12 minutes. Flip the bellies and poach for another 5 to 6 minutes. If using immediately, serve warm. If using later, let salmon cool and refrigerate.

To Serve

Place salmon bellies on individual serving plates and spoon the salsa over the top. Serve immediately.

The group will be back next week to share quick stir-fry recipes. Stay tuned!