Pan-Fried Salmon with Peach Salsa
This is a fabulous brunch or midsummer entertaining main dish. The peach salsa is refreshing with the salmon and adds so much life and color to this easy dish. Double or triple the recipe for a larger crowd, although if you do, be sure to adjust your cooking time for the salmon.
Ingredients
For the peach salsa:
- 3 firm white or yellow peaches, unpeeled, cut into small cubes
- ⅓ purple onion, diced
- ¾ red bell pepper, cubed
- ½ jalapeño pepper, seeded and finely diced
- Juice of 1½ limes
- ¼ cup olive oil
- ¼ cup chopped cilantro
- ½ teaspoon salt
- Pepper to taste
- Extra cilantro for garnish
- 2 tablespoons toasted pumpkin seeds for garnish
For the fish:
- 2–2½ pounds wild-caught salmon
- ½ teaspoon paprika powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- Olive oil
- Salt and pepper to taste
- Avocado oil for cooking (optional)
- Extra cilantro and edible flowers for garnish
- 2 tablespoons toasted pumpkin seeds for garnish
Instructions
For the peach salsa:
- The salsa can be made 1 day ahead. Place the peach cubes, onion, red bell pepper and jalapeño peppers into a small bowl and stir. Squeeze in the lime juice, add the olive oil and stir again. Add the salt and pepper and continue stirring. Gently fold in the chopped cilantro and stir until combined; do not over mix.
For the fish:
- Mix together the paprika, cumin and coriander powders in a small bowl. Rub the salmon with olive oil, the spice mixture, salt and pepper.
- Heat cast-iron pan over high heat till hot. Add avocado or olive oil to the pan and lay salmon skin side up and cook till golden, about 4 minutes. Using a large spatula, gently flip the salmon and cook the skin side about 3–4 minutes, until the skin is crisp. Transfer to a serving plate.
- Generously spoon the salsa over the salmon. Garnish with chopped cilantro and toasted pumpkin seeds and some flowers for color.
ABOUT THE CONTRIBUTOR
Anna Getty-Oster is the founder and creator of AmalgamKitchen.com, a health food and holistic lifestyle blog. In the kitchen, she focuses on organic, locally sourced gluten- and refi ned-sugar-free recipes. From her home in Ojai, she enjoys cooking, gardening, meditation, photography, community, nature and family.
