Salmon and Roast-Peach Salad

Salmon and Roast-Peach Salad

This Salmon Roast-Peach Salad is truly just as stunning as it is delicious.

Salmon and Roast-Peach Salad
Yield: 8 servings
  • 8 peaches, peeled, pitted, and sliced or quartered
  • 1 recipe Peach Balsamic Vinaigrette (recipe follows), divided
  • 2 (8-ounce) packages spring mix lettuces
  • 1 recipe Lapsang Souchong Salmon (recipe follows)
  • Garnish: microgreens
  1. Preheat oven to 350°.
  2. Place peaches on a rimmed baking sheet. Brush with 1 cup Peach Balsamic Vinaigrette.
  3. Bake for 10 minutes. Set aside to cool slightly.
  4. Divide spring mix lettuce among plates. Top each serving with a salmon fillet. Divide roasted peaches among plates. Drizzle with 1 cup vinaigrette, and serve remaining 1 cup vinaigrette on the side.
  5. Garnish with microgreens, if desired.

Peach Balsamic Vinaigrette
Yield: 3 cups
  • 2 cups olive oil
  • ¾ cup peach balsamic vinegar*
  • 4 teaspoons Dijon-style mustard
  • 4 teaspoons honey
  • 4 teaspoons minced shallot
  • 1 teaspoon salt
  1. In a bowl, combine olive oil, vinegar, mustard, honey, shallot, and salt. Whisk vigorously until blended.
*For testing purposes, we used The Olive Mill Peach Balsamic Vinegar (

Lapsang Souchong Salmon
Yield: 8 servings
  • 3 quarts water
  • 1 cup sugar
  • 6 tablespoons salt
  • 6 tablespoons loose Lapsang Souchong black tea leaves*
  • 8 (6-ounce) fillets salmon
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ¼ cup olive oil
  • 8 teaspoons butter
  1. In a saucepan, bring water to a boil. Remove from heat.
  2. Add sugar, salt, and tea leaves. Cool brine to room temperature. Transfer brine to an airtight container. Place salmon in brine, submerging completely.
  3. Refrigerate for 6 to 8 hours.
  4. Preheat oven to 350°.
  5. Remove salmon from brine,
  6. and pat dry with paper towels. Sprinkle garlic powder and pepper over salmon. Set aside.
  7. In a large nonstick skillet, heat olive oil over medium-high heat. Working in batches, place salmon, skin sides up, in skillet, and cook until seared, 3 to 5 minutes.
  8. Transfer salmon (skin sides down) to a rimmed baking sheet.
  9. Bake until desired doneness is reached, 5 to 8 minutes, being careful not to overcook salmon. Remove, and discard skin from bottoms of fillets, if desired. Top each hot fillet with 1 teaspoon butter.
*For testing purposes, we used Simpson & Vail Lapsang Souchong China Black Tea (

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your copy of TeaTime, May/June 2012 today!


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