Tonight we had baked salmon with a home-made peach salsa.

This salmon recipe is from All Recipes.

Marinated Salmon

2 cloves garlic, minced
4 tablespoons light olive oil
1 teaspoon dried basil (or pesto)
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 (6 ounce) fillets salmon

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
Preheat oven to 375 degrees F (190 degrees C).
Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 25 to 35 minutes, until easily flaked with a fork. (Check it at 20 minutes.)

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This salsa is better the next day, taste it and add more heat if needed, but be careful adding hot peppers before it has time to sit a spell. If you don't have all the ingredients, wing it. I ended up putting in some canned diced green chiles. Sometimes I make a shortcut of this recipe by combining chopped canned peaches with medium hot Pace salsa. The sweetness cuts the heat.

Peach Salsa

1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
1 small white onion, peeled and diced, about 1/2 cup
1 small jalapeño pepper, seeded and diced, 2 tablespoons
1/3 cup white raisins (or dried cranberries)
1 tablespoon finely chopped garlic
1 tablespoon grated ginger (I buy it in a tube or a jar)
1/8 teaspoon almond extract
1/2 teaspoon salt
(Sugar to taste)
1 1/2 pounds firm, fresh peaches, blanched to remove the skin, pit removed, sliced into wedges, then cut into smaller pieces, not too small

Combine and refrigerate overnight. Very good with corn chips.