This Paleo Salmon and Basil-Peach Habanero Sauce is just spicy enough to linger a little on your tongue, but not burn. If you want the burn, add in the seeds and veins from the habanero peppers. Otherwise, it’s mostly just chopping and waiting. I like to use a food processor to make the chopping fast. At least wear gloves…if not, every time you touch your eyes, they will burn…for like, a day. PS. I cannot stress the importance of using fresh basil. Its in season (and so are peaches!) and it tastes so much better!
I have never been so happy for a week to almost be over! I’ve been mentally exhausted with the national sales meeting we’re having at work and Angel hasn’t come home before 11 in weeks. I haven’t seen him at all in 2 days except for when he moves his car in the morning. I’m done with this schedule, but hopefully, his launch goes according to plan and he won’t have to work 24 hours a day after today. And next week, he’ll be in Salt Lake City, UT, so I won’t see him for 4 days there. Boo!
Paleo Salmon with Basil-Peach Habanero Sauce
4 Wild Caught Sockeye Salmon Filets
2 Habanero Peppers
2 Garlic cloves
Zest of ½ Lemon
¼ tsp Coarse Sea Salt
2 Tbsp Coconut Oil
2 Tbsp Coconut Vinegar
1 cup Water
Preheat the oven to 450 degrees Fahrenheit.
Skin the peaches then dice them. Throw away the skins and seeds.
Then dice the habanero, throwing away the seeds and stems (unless you like it ungodly hot, then leave the seeds in), cut the zest off a lemon and crush the garlic cloves (literally with the side of a knife… and I leave both the lemon and garlic in huge chunks, so they are easy to remove later).
Heat the coconut oil over medium-high heat and add the habanero, lemon zest and garlic. Sauté for about a minute, then add the peaches, sea salt, coconut vinegar and water.
Bring to a boil, then turn the heat down to medium and simmer. Once the liquids are half reduced, remove the garlic and lemon zest. Continue to cook until the liquids are reduced. I like to smash the peaches with the back of my spoon while it cooks.
Chop the basil and add it to the peach sauce when you have about 5 minutes left. Should take a total of about 20 minutes.
While the sauce is cooking, spray a grill pan or baking sheet with coconut oil and place the salmon skin side down. LIGHTLY dust the salmon with adobo and ground clove. And I mean lightly – you don’t want to overpower it.
Cook the salmon in the middle of the oven for 14-17 minutes depending on how thick the salmon filets are (for me, 15 minutes on average).