Peach salmon Skewers

How to Make

– 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

– 100 grams creme fraiche OR full-fat sour cream – 1 California cling peach half diced finely – 1 jalapeno pepper diced finely

– 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)

Drain canned peaches, preserving the liquid. Dice one half of a peach finely, and set aside. Quarter the remaining peach halves.

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.

Prepare skewers, alternating between salmon, peach and onion chunks (you should have 2-3 pieces of salmon on each 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.

Serve two skewers per person on top of salad leaves, with more peach jalapeno crema on the side.