Here’s a fast way to make skillet salmon and give it a nice flavor boost with spicy peach salsa. What a great way to enjoy the luscious peaches available now – and they won’t be around much longer, so grab this opportunity while you can!
You can pair the salmon with tomorrow’s recipe for fattoush, the okra and corn recipe from yesterday, and the plum galette on Thursday, for an easy end-of-summer feast. (And if you want to get the jump on September and the beginning of the school year, don’t miss Friday’s recipe for an extra-delicious after-school cookie.)
Blackened Salmon
Serves: 4
Prep time: 15 minutes
Ingredients
- 4 skinless salmon fillets, about four ounces each
- 2 tablespoons olive oil
- juice of one lemon
- ½ teaspoon garlic powder
- 1 teaspoon cayenne
- salt and pepper to taste
Directions
- In a large, heavy frying pan (cast iron works best), pour the oil and heat until very hot. Remove skin from salmon and squeeze lemon juice over fillets.
- Sprinkle with garlic powder, cayenne, salt, and pepper. Put salmon into hot frying pan and cook for one minute to blacken fish, before turning heat down to low.
- Cook at low for 3 minutes. Flip salmon to cook the other side, turning back to high heat for one minute. Reduce heat to low and cook another 3 minutes until done.
- Remove from skillet and place on a serving plate. Garnish with peach salsa and serve.
Peach Salsa
Serves: 4
Prep time: 20 minutes
Ingredients
- 4 ripe peaches, peeled and diced
- 1 serrano pepper, seeded and finely chopped
- ½ teaspoon sugar
- ½ teaspoon chipotle chili powder
- 1/4 cup red pepper, diced
- ¼ cup red onion, diced
- ¼ cup cilantro, chopped
- juice and zest of one lime
- pinch of salt
Directions
-
Combine ingredients in a bowl and serve at room temperature for greatest flavor.
