So our seared salmon with stone fruit salsa dinner last night was off the hook. Have you ever had salmon with a fruit salsa? If not, we highly recommend that you try this recipe because it’s literally amazing. It’s absolutely beautiful and fresh and delicious. So we must tell you, we are quite picky when it comes to our fish. We prefer wild caught salmon and always order a center cut, just so it’s nice and even. This also ensures that it cooks evenly too.
For the stone fruit salsa, we decided to use a peach and a plum for the sweet and added avocado because well, (not sure that avocado ever needs a justification or explanation but I digress), red onion and a jalapeño for a little kick. The fresh mint just takes it to the next level! Anytime you add fresh herbs to a dish, you will elevate it. Simply toss all of the ingredients into a bowl and drizzle with the honey and fresh lime juice. Set it aside and let the flavors come together while you get going on the salmon.
For the salmon, start by getting your grill or grill pan nice and hot and preheating your oven to 450 degrees. Cover the fleshy part of the fish with a little olive oil and kosher salt, place it skin side up and let it cook for about 3-5 minutes. You’ll want to see a nice golden crust with the grill lines before you flip it over. Once it’s golden, turn it over and cook the skin side for about 3 more minutes then transfer the pan to the oven for an additional 3-5 minutes depending on the thickness of the fish. Keep an eye on it so you don’t overcook it. Dry salmon is a no no.
Once you remove it from the oven, cut into portions and slide the skin off before plating. Top each piece with the salsa and a sprig of fresh mint (if you want to be fancy). We hope you love this recipe as much as we do! This would also be a good one to serve when having friends over for dinner!
- 1 lb wild salmon (center cut)
- 1 tsp good quality olive oil
- 1 peach, pitted and chopped
- 1 plum, pitted and chopped
- ½ jalapeno, seeded and minced
- ½ medium avocado, chopped
- 2 Tbsp red onion, minced
- juice of 1 medium lime
- 1 tsp raw honey
- 1 Tbsp fresh mint, chopped
- kosher salt to taste
- For the stone fruit salsa, add all ingredients to a medium bowl. Gently mix, folding over with a spoon. Season with kosher salt to taste. Set aside.
- Preheat oven to 450 degrees. Heat a large ovenproof grill pan over medium-high heat. Rub olive oil over the fleshy side of the salmon and season with kosher salt. Make sure pan is nice and hot, place salmon skin side up in pan. Sear for 3-5 minutes until there is a golden crust on the salmon. Remove from heat and flip salmon over to skin side down, cook for an additional 3 minutes. Transfer salmon to the oven for approx 3-5 minutes, monitering closely as you do not want to overcook. Remove from oven, cut into desired portions, sliding the skin off of the salmon with a spatula before serving. Plate the salmon, spoon stone fruit salsa over the top of the salmon and serve immediately.
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