A fresh peach is the epitome of summer. Tonight’s menu was inspired by 1) the white peach (finally in season!) and 2) an item on our wedding reception menu, Casablanca Restaurant‘s fried brie. Although they serve theirs with jalapeño jelly, we enjoyed ours with a white peach salsa. We drank the Bellinis with the fried brie and crostini as a “happy hour” before we prepared the salmon and corn.
Baked Salmon with white peach salsa
Corn on the cob
For the Salsa:
2 white peaches, diced
juice of 1/2 a lime
1/4 cup diced red onion
1/2 of a diced red bell pepper
(If fresh jalapeños were available in Japan, I would have added one too!)
- Combine all ingredients in a small bowl. Refrigerate about 1 hour to let the flavors mingle.
For the Crostini:
1/2 a baguette cut into 1/4 inch slices
- Place the baguette slices on a baking sheet, brush with olive oil, and bake in a 350 degree oven for 10-12 minutes until crispy and brown.
For the Fried Brie:
1 6-8 oz. wheel of brie, cut into wedges
1 egg, beaten
salt & pepper
1/2 cup panko breadcrumbs
vegetable oil, enough to fill pan to a depth of 1 & 1/2 inches
- Cut brie into wedges (Japan individually wraps everything, seriously, including the cheese triangles seen in the picture. So we didn’t have to cut anything). The wedges shouldn’t be any bigger than your crostini.
- In a small bowl beat an egg with some salt and pepper. Place the bread crumbs on a plate.
- Dip each piece of cheese into the egg and coat with breadcrumbs. Place on a plate, cover with plastic wrap and refrigerate until cold, about 30 minutes.
- Fry in vegetable oil over medium-high heat, until golden, turning occasionally, about 3 minutes. Drain on paper towels. Serve on crostini with peach salsa. Serves about 4 as an appetizer.
For the Salmon:
2 salmon fillets
salt & pepper
- Preheat oven to 375 degrees.
- Place salmon fillets in an oiled, shallow baking dish. Season salmon with salt, pepper, rosemary, and dot with butter.
- Bake 10-15 minutes or until done. Serve with peach salsa and corn on the cob.
2 white peaches, pureed
good sparkling wine (we used Italian Prosecco)
- Fill the bottoms of 2 flutes with about 2 Tablespoons of peach puree.
- Top with Prosecco.