APRICOT GLAZED SALMON WITH PEACH SALSA

INGREDIENTS:

• 4 7-ounce salmon fillets with skin (each about 3/4 inch thick)
• Smoked Paprika, to taste
• MNMLST Chipotle Mayo, for dipping
• 4 avocados

FOR SALSA:

• 1/2 jalapeños, seeded and finely diced
• 1/4 medium red onion, finely diced
• 1 pound peaches, diced
• 1/4 bunch cilantro, chopped
• 2 tablespoon lime juice
• 1 tablespoon MNMLST Apricot Fruit Spread, more for glazing
• 1 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste
• Lime slices, cilantro, and fresh jalapeño rings to garnish (optional)

INSTRUCTIONS:

1. For salsa: prepare salsa ingredients as instructed above in ingredient notes and mix together and set aside.
2. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Resist the urge to mess with the fillets as they cook. Letting the fish sear untouched in hot oil creates a lovely, flavorful, and golden crust. Flip the salmon over and repeat on the other side. 
3. Glaze the salmon with 1 teaspoon of MNMLST Apricot Fruit Spread after grilling.
4. Slice the avocado in half, remove the pit and scoop out the avocado pulp. Put directly onto a plate and smash with a fork and spread out as a base in the center of the plate. Repeat for each of the 4 plates. One whole avocado per plate.
5. To assemble: place the salmon (flesh side up) on top of the smashed avocado, spoon 1/4 of the peach salsa over the top, and garnish with the lime wedges, cilantro and jalapeños as desired. Sprinkle a pinch of salt, pepper and smoked paprika around the rim of the plate for a little bit of color and pops of flavor. Serve with a side of MNMLST Chipotle Mayo for dipping and enjoy!