Balsamic Glazed Salmon with Peaches and Goats Cheese

Last Updated on February 23, 2024

Meal Planning Mondays – Balsamic Glazed Salmon with Baked Peaches and Goats Cheese

First of all, an admission and an apology.  I don’t meal plan.  Much of the time I graze, hopefully creatively, on what happens to be in the fridge/store-cupboard.  Meal planning for me is something that is more necessary if you live in the country rather than five minutes walk from the supermarket or have family at home you need to cater for.  But, doing the 5:2 diet, I think I probably need to do a bit of planning for a few weeks.

So, here’s my plan for this week.

Today

Breakfast: Greek Yoghurt with 1 teaspoon of honey
Lunch: Beetroot, smoked mackerel and green salad
Supper: Balsamic glazed salmon, goats cheese and peaches with green salad
Chocolate cherry brandy brownie
Snack:  Piece of Yorkshire parkin

Tuesday (5:2 fasting day)

Breakfast: Greek Yoghurt with 1 teaspoon honey
Lunch: Miso soup
Supper: Smoked haddock with rarebit topping on a bed of wilted spinach

Wednesday

Breakfast: Greek Yoghurt with peach
Late Lunch: Livorno fish stew
Supper: Unknown as I am going to a baking workshop!

Thursday

Breakfast: Greek Yoghurt with peach or honey
Lunch and Supper: Review meals

Friday

Will depend a bit on how heavy Thursday is!

Breakfast: Greek yoghurt
Lunch: Rarebit on toast
Supper: Grilled Mackerel on the George Foreman grill with a yoghurt herb sauce

Saturday

Foodies Festival at Battersea

Sunday (5:2 day)

Breakfast: Greek yoghurt
Lunch: tba
Supper: tba

Print

Balsamic Glazed Salmon with Goats Cheese and Peaches

Prep Time

35 mins

Cook Time

20 mins

Total Time

55 mins

 

Course: Main Dish

Cuisine: British

Servings: 2

Author: Fiona Maclean

Ingredients

• 2 Salmon fillets
• 1 tablespoon Olive oil
• 1 tablespoon Balsamic vinegar
• 2 teaspoons Runny Honey
• 2 teaspoons Fresh Thyme
• 2 Peach
• 1 Capricorn Goats Cheese
• 1 Chilli deseeded and finely chopped

Instructions

1. Make up the balsamic glaze by mixing the olive oil, balsamic vinegar, honey, thyme and chopped chilli well together. Season with salt and pepper
2. Put the salmon into a plastic tub and coat well with the glaze. Refrigerate for at least 30 minutes
3. Preheat the oven to 170C and line a baking tray with foil.
4. Put the salmon onto the tray and surround with peaches. Pour any remaining glaze over the peaches, then slice the goats cheese on top to
   
   
5. Pour any remaining glaze over the peaches, then slice the goats cheese on top, so each peach half is covered with a slice of cheese
6. Place in the oven and cook for 15-20 minutes depending on the thickness of the salmon
7. Serve with a simple green salad

OK you get the idea, I really don’t quite know how to meal plan.

But, this recipe is one I have really enjoyed. I wanted to showcase some of John at delishfish’s fabulous salmon, but I also needed/thought I needed to do another recipe for the Capricorn Challenge.  Ethel is such a demanding goat!  I have to admit, this one took a few times to get right.  My first attempt involved covering the salmon with goats cheese, which was lovely to eat but not so pretty.  And, I have included red chilli this time, because I like the extra heat.  If you don’t, well, it’s nice without too (that was my original version)!  I do have pears still in the fridge, but, instinctively I think this dish belongs with peaches because the texture is a fabulous contrast with the salmon…just that little bit fleshier and stronger flavoured than pears.  And, I love the flavour combination of slightly salty smooth Capricorn goats cheese with the sweet peaches.