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From Sea to Shining Sea: Smoked Salmon and Peaches

From Sea to Shining Sea: Smoked Salmon and Peaches
From Sea to Shining Sea: Smoked Salmon and Peaches
Chef Larry Edwards/Casa de Cuisine

This is one of those few dishes which can be served as a wonderful brunch, a nutritious and tasty lunch or a light dinner. It encompasses all which is good about healthy eating: taste, texture and nutrition. Even better, it is simple and fast to prepare!

When purchasing smoked salmon, you do want to be careful. Take special note to the ingredients (unless you smoke it yourself). There is no need for any preservatives to be in smoked salmon. You want the ingredients to simply note what kind of salmon it is and what was used to smoke it -- that is it! If you are not a fan of smoked salmon, you can also prepare this dish with cured salmon (once again check the ingredients). If using cured salmon, I recommend a variety which has been cured with brown sugar.

Luckily, in most areas of the United States, you can find fresh peaches year around (imported from Mexico or Central America). Most of these peaches will not be as sweet and juicy as the domestic peaches we salivate over in the summer months, but they will work fine for this dish.

Ingredients needed to make Smoked Salmon and Peaches (serves 4):

  • 6 ounces smoked salmon, thinly sliced
  • 4 peaches, peeled, pitted and sliced
  • 1 sweet onion, thinly sliced
  • ¼ tsp. salt
  • 1 lime, thinly sliced


  1. Remove the smoked salmon from it package and blot dry with paper towels.
  2. Onto each serving plate place the peaches in an overlapping row.
  3. Place the smoked salmon over the peaches and then the onions.
  4. Sprinkle a little salt over the onions.
  5. Place a few slices of lime on each plate and serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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