– 400 grams fresh salmon filet skin removed, cut into 1-inch cubes
– 1 can of California cling peaches cut in halves in syrup
– 1 purple onion cut into big chunks
– 1 lime zest and juice
– 1 branch of fresh basil chopped finely
– Salt & black pepper to taste
– Your favourite salad leaves for serving (I like a mix of baby kale, spinach and arugula)
Arrange cubed salmon in a wide casserole dish. In a large jar, combine peach syrup with the juice of 1 lime, 1 teaspoon of salt and ⅛ teaspoon black pepper.
Pour over salmon, ensuring all pieces are submerged in the juice (turn pieces over halfway if needed). Let salmon marinade in peach-lime mixture for at least an hour, an up to overnight.
To prepare peach jalapeno crema, mix creme fraiche (or sour cream, if using) with finely diced peach, jalapeno pepper, and fresh basil. Set aside. Crema will keep in the fridge for a week.
When ready to cook salmon, preheat oven or grill on the high grill/broil setting Choose an oven-safe casserole pan with high sides that is slightly shorter than your skewers.
Pour some of the marinade over the skewers immediately before placing them in the oven. Grill skewers for 3 minutes on one side, turn, and grill for an additional 3 minutes on the other side.