Pan-seared Salmon with Plum Salsa

Page 82

Cuisine: North American | Course Type: Main Courses

(1 review)

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Recipe Review

A very nice summer salmon dish. The plum salsa is delicious and easily made ahead. My husband -- who is not a great salmon lover -- said it was one of the best salmon dishes he's ever had. I might not go that far but I do think that both the flavor and the presentation make this a great option for summer entertaining.

I baked the salmon (400 degrees for 6-8 minutes) since I have better luck getting a moist, flaky salmon with that technique than with searing. In addition, I diced the plums (a slightly firmer textured plum is better for this) rather than slicing them as I thought it made for easier eating. I also added a little sugar to the salsa since the plums were not quite as sweet as they might have been. As with any salsa, the heat/sweet ratio is easily adapted to personal taste.

This salsa was originally made as part of the AJ/Soupereasy "summer tuna project" and it was also excellent with seared tuna.

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