You're A Real Peach

While I can't claim to follow the Hundred Mile Diet (only eat that which has been grown/raised within 100 miles), I do like to eat Ontario produce where possible. It was obviously harvest week this week. Among out regular haul was a basket of peaches, and some delicious looking brussel sprouts.

And so tonight, we made use of them. The peaches became part of a curried peach sauce, which was spooned over grilled salmon, and served with steamed brussel sprouts and a rice pilaf. The peach sauce was simplicty in itself:

Ingredients
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3 peaches, peeled and diced
1/4 honey
1 tsp curry powder

Steps
1. Simmer peaches, honey and curry powder over a low heat until the peaches break down and are soft. 10 - 15 minutes

That's it, really. While the sauce was delicious, it went especially well with the salmon. One of the reasons for this was a Christmas gift I received from The Singer's aunt, Aunt C. A wonderful collection of salts of all varieties - Indian Black Salt (red really), a Hawaiian salt which has a bit of clay in it (great for roasts), various sea salts and the peace de rezistance a smoked black salt, which is magnificient on fish.

The combination of the grilling, salt and sauce made for a magnificient taste. Probably one of my favourite meals to date. Thanks to the Bluff Dwellers for the assistance and advice on steaming the sprouts - neither The Singer nor I had cooked sprouts in our lives.