We all love tomato salsa, but it’s always fun to mix it up and make fruit salsa. When sweet, juicy nectarines, peaches, plums and cherries are in season, they make a vibrant, colorful salsa for topping a filet of salmon. This is a quick and flavorful way to serve salmon, and it’s sure to become a favorite.
4 4-ounce salmon fillets, skin on
3 cups chopped stone fruit (2 nectarines, 4 plums, mix in cherries, etc.)
1 tablespoon fresh lime juice
1/2 teaspoon salt
2 medium jalapeños, seeded and chopped
1 large scallion, chopped
1/4 cup cilantro, coarsely chopped
Salt and pepper
1 tablespoon cooking oil
Unwrap the salmon and place on paper towels and pat dry. Let sit at room temperature for 10 minutes.
Place the fruit in a measuring cup. Once you have three cups, add the lime juice, salt, jalapeños, scallion and cilantro and toss to mix.
Place a large skillet over medium-high heat. Sprinkle the lime juice over the salmon and rub it around to coat, then sprinkle with salt and pepper. Drizzle oil in the hot pan and swirl to coat, then place the fish fillets in the pan, skin side up. Press lightly with a spatula to make sure the salmon is in contact with the pan.
Cook for two to three minutes for thin fillets, four minutes for one-inch-thicker ones. Slide a thin metal spatula under the fish and flip, then cook for two minutes longer. Insert the tip of a paring knife in a filet to check for doneness. The middle should be a little rosy but cooked through.
Serve each fillet with about ¾ cup of salsa over the top.
Serve with rice pilaf and a green salad or keep it simple with just with chips and guacamole.
270 calories, 12 g. fat, 65 mg. cholesterol, 360 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 31 g. protein