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2 6- to 7-ounce boneless, skinless salmon fillets
1/3 cup almonds
2 teaspoons olive oil plus more as needed
2 medium peaches, peeled and sliced
2 tablespoons fresh chopped mint
1 - 2 tablespoons fresh lemon juice
Get started by roughly chopping a handful of almonds and then slowly toasting those in a heavy-bottomed, nonstick pan in 1 to 2 teaspoons of olive oil until they're golden brown, and then scoop them out of the pan.
Turn the heat up a little bit and add a little more olive oil and the boneless, skinless salmon fillets.
You might have to adjust the heat a little bit on that and, while you're keeping your eye on the salmon and cooking it to your liking, you'll want to peel and cut as much ripe peach as you like, dropping the sections into a bowl as you go.
You'll need to carefully flip the salmon over once or twice as you're cooking it and, once it's cooked to your liking, take it out of the pan and serve it up on individual plates.
Then add the peaches to the pan and let those warm through for a minute.
Add the warm peaches to the salmon, top that with some of the toasted almonds, squeeze a little lemon juice over the top and finish with chopped fresh mint.
Use slivered almonds instead of roughly chopping whole almonds.