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People always talk about the stone fruit season. Well, this is it! If you aren’t into galettes or pies (or trying to correctly pronounce “galette”), this is a colorful way to use some of those popular peaches.
Yield: 8 skewers
1 teaspoon paprika or smoked paprika
1 teaspoon Gefen Garlic Powder
1 teaspoon Haddar Brown Sugar
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
2 tablespoons Gefen Honey
2 teaspoons Tuscanini Balsamic Vinegar
24 ounces salmon fillets, with or without skin
2 tablespoons Gefen Olive Oil, divided
4–5 peaches or nectarines, quartered
1 red onion
1 bag arugula leaves, cleaned
1 avocado, sliced
2 cucumbers, sliced
wooden skewers
Prepare the rub: In a small bowl, combine paprika, garlic powder, sugar, cumin, chili powder, and salt.
Soak skewers in water to prevent them from burning.
Cut salmon into uniform one-and-a-half-inch cubes. Place in a bowl and drizzle with one tablespoon olive oil. Toss to coat. Add the rub and toss again. Set aside.
In a separate bowl, drizzle remaining one tablespoon olive oil over fruit and toss to coat. Set aside.
Cut the onion in half, stem to root, and cut out a triangle around the stem to remove it. Slice into wedges, leaving the layers intact.
Thread salmon, peaches, and red onion onto the skewers in a pattern.
Preheat oven to 430 degrees Fahrenheit (broil setting). Grease a baking sheet, place skewers on it, and broil five to seven minutes per side. Alternatively, fire up the grill or heat a grill pan over medium heat. Grease the grates and grill three to four minutes per side, until salmon is golden. Set aside.
Prepare the glaze: In a small bowl, combine honey and balsamic vinegar. Heat in the microwave for 30 seconds. Stir and brush over the skewers.
Serve: On a large platter, arrange a bed of arugula. Add sliced avocado and cucumber. Place skewers on top and drizzle with remaining glaze.
Photography by Shoshi Sirkis
Styling by Anat Lobel
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