Directions

1. In a large bowl combine 2 Tbsp. of oil, peaches, tomatillos, tomatoes, cilantro, fresh lime, yellow onion, honey, and jalapenos together and set aside for about 10 minutes. Lightly season with salt and pepper.
2. Season salmon with salt and pepper on both sides.
3. Heat a large sauté pan to medium high heat and add canola oil.
4. Cook salmon skin side down first. When the skin has crisped up turn the Salmon over to cook on the opposite side.
5. After turning salmon over to cook pull back the skin while cooking on the opposite side and then season the top side with salt and pepper.
6. Next, deglaze the pan with white wine.
7. Add the smashed garlic to white wine for flavor and begin reducing down the white wine to half its original volume.
8. While reducing the white wine sauce, spoon the sauce over the top of cooking salmon to baste both sides.
9. While reducing the white wine sauce, spoon the sauce over the top of cooking salmon to baste both sides.
10. Continue to cook until salmon is tender and done, then remove from pan
11. Top with Peach Salsa and serve with Food Lion Jasmine Rice, prepared according to package directions.