Make up the balsamic glaze by mixing the olive oil, balsamic vinegar, honey, thyme and chopped chilli well together. Season with salt and pepper
Put the salmon into a plastic tub and coat well with the glaze. Refrigerate for at least 30 minutes
Preheat the oven to 170C and line a baking tray with foil.
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
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
Place in the oven and cook for 15-20 minutes depending on the thickness of the salmon
Serve with a simple green salad
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