Eastern Washington’s warm, dry climate and rich soil are ideal for growing the world’s juiciest, sweetest stone fruit. Warm, consistently sunny springs and summers nurture orchards full of happy trees bursting with flavorful fruit. Our local growers ship our state’s famous stone fruit all over the world. We’re the lucky ones—we get to enjoy them within days of harvest, fresh off the tree from farmers we know like Pence Orchards in Wapato, Washington.
This Pence Peach Relish with Wild Salmon recipe makes two of our Northwest favorites really stand out, and their fresh and in-season right now! Swing by your local Haggen to find these summer staples now.
- 6 ripe Pence Peaches
- 1 small shallot, minced
- 10 large basil leaves, chiffonade
- 2 Tbsp red wine vinegar
- 1 Tbsp extra virgin olive oil
- 2 Tbsp canola oil
- 2 tsp salt
- ½ tsp ground black pepper, fresh
- 2 Tbsp extra-virgin olive oil plus more for brushing
- 1 whole salmon fillet, skin on
- Kosher salt and fresh black pepper to taste
- 1 lemon, sliced
- Cut peaches in half, remove pit and cut into a large dice. Add remaining relish ingredients and mix well.
- Pat salmon dry. Check the fish for pin bones and remove them with a pair of tweezers. Brush both side of salmon with olive oil and season with salt and pepper.
- Brush grill grates with oil and preheat grill to medium-high heat. Place salmon on grill flesh side down. Grill for 2–3 minutes. To get grill marks rotate salmon 90° and grill for another 2–3 minutes. Gently flip and grill for an additional 4–10 minutes, depending on thickness of the fillet.
- Tip: When white beads appear on the surface and sides of the fish, it’s a sign that it’s overcooking.
- Arrange slices of lemon on grill and grill until golden brown and fragrant. Carefully transfer salmon to a large platter and serve with lemon slices and peach relish.