Peach Agrodolce Sauce

Peach Agrodolce Sauce

One of my favorite restaurants in town serves a delicious sweet and tart cherry agrodolce sauce with salmon. There is something about pairing sweet fruit with a hint of vinegar, plump raisins and crunchy savory almonds that I can’t resist. Ever since tasting this dish I’ve been recreating it at home with whatever fruit is in season. My friends, this is the best version yet.

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Peach Agrodolce with Pan-seared Salmon

“Agrodolce” is a traditional sweet and sour sauce in Italian cuisine. It is easy to prepare yet makes a dramatic and elegant statement. The recipe captures the flavor of the fruit to make a savory accompaniment to a variety of dishes including fish like salmon or trout, poultry, pork or even roasted veggies like squash or cauliflower.

Author: Erica Leazenby, MD
Time: 20 minutes
Serves: 4

Ingredients:

• 2 Tablespoons extra virgin olive oil plus more for the salmon

• 1/4 cup shallot, diced small

• 1 bay leaf

• 1/4 cup golden raisins

• 2 large peaches, pealed diced into 1 cm cubes (or 1-10 oz bag of frozen peaches)

• 1/4 cup slivered almonds, toasted

• 1/2 cup no-sugar added, apple juice

• 2 Tablespoons apple cider vinegar

• Pinch salt and pepper

• Pinch red pepper flakes

• 4 5-ounce wild-caught salmon filet

Pan Seared Salmon

Peach Agrodolce Sauce

Directions:

For the salmon:

1. Preheat the oven to 350 degrees (or 325 if using convection heat).

2. Preheat a cast iron skillet or similar oven-safe pan to medium-high heat. If the pan is not well seasoned add 1 tablespoon of olive or avocado oil to the pan.

3. Season the salmon with salt, pepper and a thin coating of olive oil.

4. Place the salmon skin side up in the skillet. Sear the salmon for 3-4 minutes until the salmon flesh is golden brown and crips. Flip the salmon to skin side down. Place the skillet in the oven and finish baking the salmon until it flakes apart easily or is approximately 120 degrees. Cook the salmon for a total of approximately 10 minutes per inch thickness.

For the peach agrodolce:

1. Preheat a skillet to low-medium heat. Add 2 tablespoons of olive oil, the shallots and the bay leaf to the pan. Sautéed the shallots until they start to soften, about 3-5 minutes.

2. Add the remaining ingredients to the skillet. Simmer the ingredients until the peaches are soft and the pan sauce starts to slightly thicken, approximately 3-5 minutes.

3. Season to taste. Serve the sauce as a base for the salmon.

SEASONAL AGRODOLCE SAUCE (with apples, plums or cherries)