Best 2 Pan Roasted Salmon With Black Plum Peach And Tomato Salsa Recipes

Pan-Roasted Salmon with Black Plum, Peach, and Tomato Salsa is a delightful main course that combines the rich flavors of salmon with a vibrant and refreshing salsa. This dish is perfect for a special occasion or a weeknight meal, as it is both impressive and easy to prepare. The salmon is cooked to perfection, with a crispy skin and a tender, flaky interior. The salsa is made with a combination of black plums, peaches, tomatoes, red onion, cilantro, and lime juice. It is a perfect complement to the salmon, adding a burst of sweetness and acidity. The salsa can also be served as a refreshing side dish or appetizer. This recipe article also includes instructions for making a simple yogurt sauce with lemon and capers, which adds a creamy and tangy flavor to the salmon. For a vegetarian option, the recipe includes instructions for making a pan-roasted tofu steak with the same salsa and yogurt sauce. This dish is a delicious and healthy alternative to the salmon, and it is sure to please vegetarians and meat-eaters alike.

Here are our top 2 tried and tested recipes!

PAN ROASTED SALMON

Pan Roasted Salmon image

Provided by By Alex Snodgrass

Number Of Ingredients 4

Ingredients

2 (6-8oz) filets of center-cut salmon
2 tsp. ghee
salt and pepper, to taste
2 tbsp. olive or avocado oil

Steps:

Preheat oven to 350. Heat a cast iron skillet (or oven safe skillet) over medium-high heat. Season the flesh side of the salmon with salt and pepper, to taste. Add olive oil to skillet. When the oil is hot, add salmon skin-side down. Sear until the skin is golden brown and crispy, about 4 minutes. Flip and top each salmon with 1 tsp. of the ghee. Transfer to oven and cook until desired doneness-- about 5 minutes for medium-rare and 9 minutes for fully cooked through. Let rest for 2 minutes and serve immediately with the squeeze of lemon or whatever sauce you are serving it with!

SALMON WITH SALSA FRESCA

Salmon With Salsa Fresca image

There was a time when the appearance of the first ripe tomatoes would have inspired me to make the southern Italian sauce of raw tomatoes, basil, garlic and olive oil. These days, I turn to a Mexican-style salsa fresca: tomatoes, white onion, chili and loads of cilantro and lime. I love salsa with fish, and since it is wild salmon season, the marriage seems opportune. Halibut and swordfish, whether grilled, broiled, roasted, or even steamed, are equally fine. Though the salsa is quick to prepare, it's best if allowed to sit for 15 to 30 minutes before serving. The tomatoes' juices will run, and the flavors will mingle. No more than an hour, though.

Provided by Mark Bittman

Categories dinner, easy, quick, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 large fresh ripe tomatoes, or 3 or 4 ripe plum tomatoes, cored and diced
1/2 large white onion, peeled and minced
1/4 habanero or jalapeño chili, stemmed, seeded and minced, or to taste
1/2 cup roughly chopped cilantro or flat-leaf parsley leaves
Juice of 1 or 2 limes, to taste
Freshly ground pepper and salt to taste
1 salmon fillet, about 1 1/2 pounds, preferably with skin on
2 tablespoons neutral oil, like corn or canola

Steps:

Start a charcoal or gas grill; fire should be moderately hot and grill rack about 4 inches from heat source. Or, heat oven to 500 degrees.
Chop tomatoes and combine them in a bowl with onion, chili, cilantro, lime juice and some salt. Set aside.
Sprinkle fish with salt and pepper. If grilling, rub fish with a little oil as well; put it on grill, skin side down, and let it sit for 4 to 5 minutes, then turn once (don't worry if part of skin sticks to grill). Cook for about 3 minutes more, until medium-rare.
If roasting, heat a large nonstick skillet over high heat for a minute. Add oil and, a few seconds later, salmon, skin side up. Sear for a minute, then transfer to oven and roast until medium-rare, about 10 minutes. Allow to rest for a minute or so, then remove skin. Turn over and serve, passing salsa at the table.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 13 grams, Carbohydrate 7 grams, Fat 23 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 589 milligrams, Sugar 2 grams, TransFat 0 grams

Tips:

Mise en Place: Before starting, ensure all ingredients are prepped and measured for a smooth cooking process.
Fresh Ingredients: Use the freshest possible ingredients, especially the fruits and vegetables, for the best flavor and texture.
Salmon Cooking: Cook the salmon until it reaches an internal temperature of 145°F (63°C) for medium-rare or 155°F (68°C) for medium. Avoid overcooking to maintain its tender texture.
Salsa Consistency: Adjust the amount of olive oil and vinegar in the salsa to achieve your desired consistency. For a thinner salsa, add more liquid. For a thicker salsa, reduce the liquid.
Serving Suggestions: Pan-roasted salmon with black plum, peach, and tomato salsa pairs well with various side dishes. Try quinoa, roasted vegetables, or a fresh salad for a complete meal.

Conclusion:

This pan-roasted salmon recipe with black plum, peach, and tomato salsa offers a delightful combination of flavors and textures. The tender salmon complements the vibrant and refreshing salsa, making it a perfect choice for a light and healthy meal. Whether you're looking to impress dinner guests or simply enjoy a delicious and nutritious dish, this recipe is sure to satisfy. Experiment with different types of fruits and vegetables in the salsa to create your own unique flavor combinations. Enjoy the culinary journey and savor the deliciousness of this pan-roasted salmon with black plum, peach, and tomato salsa.

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