Peach Raspberry Salmon Steaks

1: Sauté 3 Tbsp of chopped Cilantro and 3 Tbsp of chopped Green Onion in 2 Tbsp of Olive Oil.

2: Liquify 2 cans of Peaches and pour it into the skillet.

3: Add 1 Tbsp of Hot for Peacher and 1 Tbsp of Soy Sauce.

4: Stir in 2 cups of fresh Raspberries and the Juice from one Lime.

5: Keep stirring as it simmers to break everything down.

6: For more tanginess, add more Lime Juice; for more savory flavor, add more Hot for Peacher.

7: Season Salmon Mignon Steaks with Olive Oil and Hot for Peacher Rub.

8: Preheat a cast iron skillet to around 450F-500F and sear the Salmon Steaks for 3 minutes on each side.

9: Place the Salmon Steaks on a water-soaked Cedar Plank.

10: Top them with a generous amount of the Peach Raspberry sauce and place a Peach Slice over each Salmon Steak.

11: Grill, smoke, or bake at 350F until they reach an internal temperature of 145F.

12: Top with more Cilantro and serve.