sticky honey glazed salmon with fresh peach salsa

bonus recipe! a seasonal, GF & DF dinner with substitution options

Happy Friday! Writing to you from Dallas, Texas this week 🤠 I’m here for the weekend for one of my best friends’ weddings, so as you’re reading this vows are being read 💒💍 BUT I have this month’s bonus recipe ready for you, and of course it’s another one using beautiful seasonal produce—this time, stone fruit star…peaches!

This sticky honey glazed salmon with peach salsa is going to blow your mind. Not only will it be done in about 30 minutes, but you don’t need to turn your oven on (just about 15 minutes of stovetop cooking), AND you might find your new favorite salmon recipe. And if you’re not a salmon person, don’t worry!! I’ve got multiple substitution options below, including plant-based options 🤝

Make this one for a date night, family dinner, or dinner party—it tastes upscale without the grueling kitchen time! And if you’re wondering why I like to keep salmon in the mix for protein options, it’s packed with Omega-3 fatty acids, helps support heart health, and is a great source of vitamin D. Plus, it also happens to be Copley’s favorite 🐶 So let’s get into it!

The primary components you’re going to need are:

• Peaches

• Cucumber

• Red bell pepper

• Cilantro

• Lime

• Honey

• Salmon

• Garlic

• Coconut aminos, soy sauce, or tamari

• Sriracha (optional)

Everything will be done in just 30 minutes, with minimal cooking since salmon cooks very quickly! 🥵

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Sticky honey glazed salmon with peach salsa

GF - DF - VG option | Serves 4 | 25 minute prep time | 15 minute cook time

Ingredients

peach salsa:

• 2 ripe peaches, pitted & diced into 1/2-inch cubes

• 1 medium cucumber, diced into 1/2-inch cubes

• 1 red bell pepper, seeded & diced into 1/2-inch cubes

• 2 tbsp finely chopped cilantro leaves (can omit if you have the soap gene!)

• juice of 1 lime

• 1 tbsp honey

• 1 tsp kosher salt

• Other optional add-ins that would be tasty if you want even more produce: finely diced red onion, finely diced jalapeño pepper, diced mango

sticky honey glazed salmon:

• 1 + 1/2 lbs salmon, cut into 4 even filets

• 1 tsp kosher salt (reduce to 1/4 tsp if using soy sauce or tamari)

• 1 tsp chili powder

• 1 tsp smoked paprika

• 2 tbsp + 1 tbsp avocado oil, separated

• 4 garlic cloves, peeled & minced

• 1/3 cup coconut aminos, soy sauce, or tamari

• 1/3 cup honey (can sub for maple syrup if desired)

• 1 tbsp sriracha (omit for less spice, but overall sauce is not very spicy with it)

For serving, I recommend cooked rice, quinoa, or cauliflower rice. I bring 2 cups of salted water to a boil, then add a cup of rinsed jasmine rice and reduce heat to low and cover the pot. Then, cook until light and fluffy, 12-15 minutes.

Instructions

1. Prepare the peach salsa by tossing the diced peaches, cucumber, bell pepper, and cilantro in a mixing bowl. Add the lime juice, honey, and salt, then toss to coat and set in the refrigerator to chill until serving.

2. Pat the salmon filets dry with a paper towel, then cover all over with the salt, chili powder, and smoked paprika. Note: I personally don’t remove the skin of the salmon, but if you’d like to remove it you can.

3. Heat the avocado oil over medium heat in a large non-stick or stainless steel skillet. Once the oil is hot, add the salmon skin side down, and cook for 4-7 minutes, then flip and cook for another 2-3 minutes, until cooked to your desired doneness (approximately 145 degrees F). Set aside.

4. In the same skillet, reduce heat to low add the remaining avocado oil and minced garlic. Stir continuously for about 30 seconds to avoid burning the garlic, then immediately whisk in the coconut aminos, honey, and sriracha.

5. Bring the sauce to a simmer, whisking often, until slightly thickened—this will happen relatively quickly since the pan will be hot. Remove from heat and add back the salmon. Use a spoon to cover the filets in the sauce.

6. Serve the salmon over a bed of cooked rice, quinoa, or cauliflower rice. Spoon extra pan sauce over the filets, Evenly divide the peach salsa over the top of each plate. Enjoy immediately for best results.

Storage: Store the peach salsa in an airtight container in the refrigerator for up to five days. Store the salmon in an airtight container in the refrigerator for up to two days.

Substitutions

Chicken: You can opt for chicken breast or chicken thighs and cook in the same way as the salmon, until at an internal temperature of 165 degrees. Use the same seasonings to coat, but adjust the cook time as chicken cooks more slowly than salmon.

Tofu: Instead of using the skillet, I would recommend cooking tofu in the oven or air fryer. Press a 14oz block, cut into 1/2-inch cubes, toss with the same spices plus 2 tbsp oil, and bake for 15-25 minutes on 400 degrees, until crisp. Toss the cooked tofu in the sauce just like you would with the salmon to coat.

Chickpeas: Drain and rinse two cans of chickpeas, then add to a large sheet pan and pat dry. Season with the same spices as the salmon, plus 2 tbsp of oil. Toss to coat and bake on 400 for 15-25 minutes to get crispy chickpeas, then toss in the sauce just like you would with the salmon to coat.

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The 2-2-2 update

2 recipe/meal prep ideas for the week

1. Double Chocolate Protein Muffins — I’m away for a long weekend (currently in Dallas, TX for my besties wedding!) and have a stash of these muffins waiting for me in the freezer that I cannot stop thinking about! These are truly the holy grail for meal prep: freezer friendly, easy to make, and a great way to sneak in extra protein. I developed this recipe with Ritual protein so I highly recommend using their protein powder to get best results, but I have had people use other proteins! Check the comments on my IG post here to see what worked for others. There’s nothing wrong with a little dessert for breakfast 😉.

2. Southwest Black Bean Salad — The hot weather continues (at least in Boston, and also Texas of course…😂) so there’s no reason for us to be turning on the stove or oven. This no-bake recipe has been a favorite recently — so easy and perfect for this week’s lunch meal prep and is part of my no-bake lunch series! It’s truly the perfect taco salad—minus the lettuce—packed with protein and fiber, all pulled together by the creamy yogurt-based dressing with taco seasoning. If you’re looking to pair it with a meat, I highly recommend shredded barbecue chicken or just grab a rotisserie chicken!

2 things I’m loving lately

1. Ultimate Music Trivia Game — I think summer is the perfect time to get together with friends and family for an outdoor game night, especially when I need a screens break and want to connect with others. I was recently in Newport, RI with friends and played this music trivia game and it was SO much fun! It’s easy to play and perfect for families. We keep saying how much fun it was, and I’ve already recommended it to a few of my friends. Go ahead a whip up some apps, fun drinks (I love Poppi, Culture Pop, and Olipop sodas), and host the next game night!

2. Packing cubes — If you’ve never used packing cubes, they are a total game changer! I love these for organizing everything that I need for a trip (+ more, let’s be honest!). I just packed for my trip this weekend using these cubes, and I swear it made the process such a breeze, as always—think: no more breaking a sweat trying to zip your suitcase. You will feel like an absolute organization queen!! 👑 I also love my Away carry-on suitcase for travel, if you’re wondering—it moves so smoothly and I use it on almost every trip. Plus, you already know I love this personal item bag that I’ve talked about before—still on sale!

It’s also Target Circle Week this week, so I rounded up several of my favorite kitchen tools and dishes that are on sale right now! Click here. The sale ends tomorrow.

2 ingredients to incorporate this week

1. Mint — One of the most refreshing herbs, mint is often used as a simple garnish, but it’s fresh & punchy flavor is perfect for summertime. My favorite ways to use it are in yummy mocktails and salads. While it’s readily available in the produce section, it’s also super easy to grow yourself! You can even use a sprig from a grocery store bunch and turn it into your own personal mint plant for an endless supply! 🌱 I have a summer barbecue coming up and am already planning my melon & mint salad for it—can’t wait to share the final recipe with you!!

2. Brazil nuts — If you were to talk to either Brian or I this week, we’d both bring up Brazil nuts in the first 2 minutes of conversation. We are obsessed with them since buying a giant bag at Costco. We keep a stash on the counter and try to remind each other to eat two a day. (He usually is the one that reminds me because I always forget). Brazil nuts contain selenium, which supports thyroid health—it’s recommended to only eat up to 2 per day, so it’s easy to fit in! You could pop them like vitamins like Brian and I, or crush them up and put them on a salad or drop them into a smoothie to incorporate them right into a meal!

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I hope you have an amazing week, thank you for supporting me and this newsletter! Let me know if you try this new bonus recipe or any other recipes this week and I’ll see you in the chat 💕 I’ll be back next week with a meal plan for ya!

Got suggestions for what topics you want me to cover? Leave a comment & let me know!

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Much love,

Jenn