Olivia’s serves a light and fruity fish dish

PENNSYLVANIA, USA – As hot as it is this week, you or your family are probably looking for a light and tasty meal and a summer drink.

Coincidentally, Olivia’s gang offers just that in this week’s segment.

Check out the recipes above and below.

Bourbon Peach Salmon…

…accompanied by a mixture of sautéed squash and sweet potato sticky rice.

Bourbon Peach Sauce:

4 ounces American wild turkey honey
2 tbsp soy sauce
1/2 lemon, juice
Pinch, cayenne pepper
1/2 teaspoon whole black peppercorns
2 tablespoons of raw honey
1/2 fresh peaches, chopped
2 tablespoons orange marmalade
2 tbsp garlic butter

Salmon:

Pat the salmon dry with a towel, then season with a pinch of sea salt and pepper. In a heavy skillet over medium-high heat, sear the salmon on both sides and top with the garlic butter. Once the fish is cooked to your preference, add it to the finished sauce. Place the salmon in the skillet, basting it constantly with the bourbon sauce for about 2 minutes. Place on a plate with the prepared rice and sautéed squash.

Sauce:

In a heavy saucepan over medium-high heat, add the garlic butter, then the peaches and black peppercorns. Whisk together for about 30 seconds. Deglaze the skillet with the water, lemon juice, bourbon, soy sauce and cayenne pepper. Cook for about 45 seconds, letting it reduce. Finish with the orange marmalade and honey, simmering for about 60 seconds.

Cocktail:

Southern Belle Smash

American Wild Turkey Honey
Peach Schnapps
Fresh peaches
Fresh blueberries
ginger ale

Place a spoonful of peaches and blueberries in the bottom of a glass and add a splash of peach schnapps. Confusion. Add ice. Add the wild turkey, some peach schnapps and ginger ale. Stir. Garnish with additional fresh fruit.