Summer salmon with stone fruit salsa

Ready in 30 and so fresh and flavorful. Summer on a plate!

Hi, friends. Stone fruit season is my favorite favorite favorite. I love peaches. I love apricots. I love cherries and plums! But most of all, I LOVE nectarines.

And while I of course enjoy just biting into one to savor its summery goodness on its own, or turning a few into a delightful crisp to top with vanilla ice cream, I think I love combining nectarines with savory elements the most. A snack plate with some juicy slices of nectarine and cheese and cucumbers? Count me in. Or, as in today’s recipe, a chunky salsa/salad hybrid to go on top of a gorgeous piece of salmon.

Tell me more

At its core, it’s salmon topped with a nectarine salad. The salmon is seasoned with cajun seasoning and seared in a hot pan until crispy on the outside and oh-so-tender and moist on the inside. The salad is inspired by fruit salsas, like pineapple and mango, and has savory elements like cilantro, red onion, and garlic to balance out the sweetness, plus some avocado for creaminess and cucumbers for crunch.

It’s not fussy or overly fancy. But, when all of the ingredients are combined, the results are just summer on a plate. Fresh and vibrant, light and refreshing, quick and easy, and ready to be enjoyed al fresco on a balmy evening. Hopefully with a cool breeze and cold beverage on the side.

Before we start

• I love cajun seasoning on salmon. Slap Ya Mama’s original is my favorite (the spicy is too spicy for me — lol).

• You can really use any protein here. Grilled steak or chicken, pan-seared cod, pork chops. Even grilled halloumi or crispy tofu would be divine!

• Similarly, feel free to use your favorite stone fruit (though I, as previously stated, think nectarines are the best). Peaches are the obvious first choice for a sub, but I think apricots would be just so delish here, too.

• Add some jalapeños to the salad to make it a little spicy.

• For the cucumber slices, don’t go too thin or they’ll get soft when mixed with everything. You want slices that are thick enough to retain their crunch.

• Ask for center-cut salmon filets! These are generally more uniformly-thick, which ensures more even cooking.

• I opted for avocados that had just started to ripen for this. Anything too ripe/soft will get crushed/mushed into the salad.

• Because the salad is a little chunky salsa hybrid with Mexican-inspired flavors, my vote for a drink pairing would be a classic marg or a paloma. If you’re more into wine, perhaps something from the Valle de Guadalupe?

The recipe

Serves: 2

Ready in: about 30 minutes