Chef Ken Hall of Oneida Casino shared a recipe for pan-seared salmon with peach glaze, Caribbean rice and peach salsa.
1 salmon fillet
1T olive il
1/2tsp salt and pepper mixed together
1oz Soy sauce
1oz Peach schnapps
1/2oz brown sugar
1/2oz vegetable oil
1tsp fresh ginger
8oz peaches, diced
2T red onion, diced
1oz cider vinegar
Heat a saute pan over medium high heat, season salmon with salt and pepper. Place in the pan with the top down, cook for 3-4 minutes or until it is browned lightly and releases from the pan, turn over to other side, turn down the heat to low and baste with the glaze for 2-3 minutes or until the fish is done to your liking.
For the salsa mix all together in a bowl and let sit for 20 minutes to combine flavors.
To serve place rice in center of the plate and place the salmon over the top, drizzle with a little glaze and top with salsa.