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About the Dish

  • Salmon Fillet

    Salmon Fillet

  • PeachDish Salt

    PeachDish Salt

  • Cucumber


  • Onion


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • Turbinado Sugar

    Turbinado Sugar

  • Tarragon


  • White Cooking Wine

    White Cooking Wine

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Butter



Please read the entire recipe before beginning.
Season the salmon filets on both sides with a total 1/2 teaspoon PeachDish salt, and coat with 1 tablespoon olive oil. Set aside skin-side up.
Prepare your mise en place: Trim ends of cucumber, halve lengthwise and thinly slice crosswise. Halve peach, remove pit and thinly slice peach. Peel and thinly slice onion. Pick and chop tarragon. Peel and mince garlic.
To make salad: In a medium bowl, combine cucumber, peach, onion, vinegar, remaining 1 tablespoon olive oil, sugar, 1 teaspoon PeachDish salt and tarragon. Mix together well. Taste and adjust seasoning.
Heat a sauté pan over medium heat. Coat the bottom of the pan with 1 tablespoon cooking oil. When oil begins to lightly smoke, add the fish to the pan, skin-side down, and cook without turning or moving 5-7 minutes, or until the fish is cooked most of the way through and well browned on the bottom. Turn the fish and cook briefly on the flesh side, until the flesh is opaque and firm when gently squeezed from the sides. Remove fish from the pan.
To make mustard sauce: Keep the pan over medium heat. Add remaining 1 tablespoon cooking oil, stir in garlic, and cook 30 seconds. Add cooking wine, then water.
Remove from heat, and stir in mustard, butter and remaining 1/2 teaspoon PeachDish salt.
Spoon some of the mustard sauce on to 2 plates and top with salmon. Serve with cucumber-peach salad on the side, and enjoy!