Ingredients

• Peach Salsa
• 3-4 ripe yet firm peaches (or 2 15-oz cans sliced peaches packed in water)
• 1/3 cup diced red bell pepper
• 1/3 cup diced orange bell pepper
• 1/3 cup diced red onion
• 1/3 cup sliced green onions
• 1/3 cup chopped fresh cilantro leaves
• 1 jalapeno, seeds removed and minced (or leave seeds in for more spice)
• 1 cup apricot preserves


• Orange Glaze
• 2 cups freshly squeezed orange juice (4-5 oranges, depending on size)
• 1/2 cup Grand Marnier or Triple Sec (or other ornage liqueuer)


• Salmon Fillets
• 4 6-8-oz. salmon fillets
• 1 tablespoon ground ancho chile pepper (or less for reduced spice)
• 2 teaspoons kosher or sea salt
• 2 tablespoons olive oil


• Garnish (optional)
• orange slices
• peach slices (if not in season, canned sliced peaches can be used)

Directions

In a medium mixing bowl, combine all ingredients and gently toss to thoroughly combine. Cover and chill in refrigerator for 1-2 hours.


In a medium saucepan, combine orange juice and Grand Marnier (or Triple Sec). Bring to a boil, then reduce heat to a medium steady boil and continue to cook until reduced to 1/2 cup.


While Orange Glaze is cooking, heat oil in a large skillet until hot but not smoking. Add salmon fillets, seasoned side down. Cover and cook over low-medium heat for 4 to 5 minutes or until cooked half-way through. Carefully turn fillets over and cook for an additional 4-5 minutes. During the last minute of cooking, pour reduced Orange Glaze over fillets and into skillet.

Transfer salmon fillets to individual serving plates and drizzle any remaining Orange Glaze in the skillet over the tops of each fillet. Garnish with generous portions of Peach Salsa. (Note: Any leftover Peach Salsa can be used with other types of fish or chicken.) If desired, garnish with orange and peach slices.