In a small bowl, mix the peach wedges with 1 tbsp. olive oil and a dash of Kosher salt. Mix until all the peaches are covered. Grill peaches until slightly browned, flipping them to brown on both sides. Let cool and chop coarsely (approximately 1/4 in. pieces).
Place chopped peaches, cantaloupe, honeydew, Toma tomato and pineapple in a bowl, add a touch of apple cider vinegar, and chopped cilantro, mix thoroughly. The mixture should be warm from the grilled peaches. If it has cooled, heat until warm before serving.
Season the salmon with salt and pepper. Pan sear salmon in a little olive oil and cook until medium, set.
Arrange Citrus Roasted Cauliflower Rice on plate, top with salmon, and finish with warmed fruit salsa. Garnish with charred lemon wedge (optional).
Ingredients
(1) 6 oz. filet ea. Bay Winds® salmon
4 oz. peach(es), cut into large wedges
2 tbsp. oil, olive, divided
1 oz. cantaloupe, small diced
1 oz. Peak Fresh Produce® Honeydew Melon, small diced
1 oz. Peak Fresh Produce® Tomato(es), 5x6, small diced
1 oz. Pineapple, small diced
4 oz. Citrus Roasted Cauliflower Rice, (see recipe below)
Kosher salt, to taste
Black Pepper, to taste
Chef Anthony Bussiere - Corporate Chef, Performance Foodservice - NorthCenter
