Pan-roasted Salmon with Black Plum, Peach, and Toma

Name: Pan-roasted Salmon with Black Plum, Peach, and Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 tablespoon finely chopped garlic; 3 tablespoons finely chopped shallots; 1/4 cup lightly packed fresh basil leaves; Pinch of red pepper flakes; 3/4 pound fresh black plums, blanched, peeled, pitted, and diced; 3/4 pound fresh ripe peaches, blanched, peeled, pitted, and diced; 1/2 pound ripe tomatoes, blanched, peeled, seeded, and diced; 1/4 cup granulated sugar; 1/2 cup cider vinegar; Sea salt and freshly ground black pepper; 4 (6 to 7-ounce) salmon fillets, patted dry with paper towels; 2 tablespoons extra-virgin olive oil

Servings: persons

1 tablespoon unsalted butter
1 tablespoon finely chopped garlic
3 tablespoons finely chopped shallots
1/4 cup lightly packed fresh basil leaves
Pinch of red pepper flakes
3/4 pound fresh black plums, blanched, peeled, pitted, and diced
3/4 pound fresh ripe peaches, blanched, peeled, pitted, and diced
1/2 pound ripe tomatoes, blanched, peeled, seeded, and diced
1/4 cup granulated sugar
1/2 cup cider vinegar
Sea salt and freshly ground black pepper
4 (6 to 7-ounce) salmon fillets, patted dry with paper towels
2 tablespoons extra-virgin olive oil

1
In a large heavy skillet, melt the butter over medium-high heat.
2
Add the garlic, shallots, basil leaves, and pepper flakes, partially cover, and cook over low heat for 1 to 2 minutes.
3
Uncover, stir in the plums, peaches, and tomatoes, and cook for 2 to 3 minutes until they start to soften.
4
Add the sugar and cook until melted.
5
Stir in the vinegar and cook on low heat until the fruits are completely soft, stirring occasionally.
6
Transfer the mixture to a food processor or the jar of an electric blender and puree until smooth.
7
Season, to taste, with salt and pepper.
8
Pour into a bowl and set aside.
9
Lightly brush the salmon with olive oil.
10
Season it with salt and pepper.
11
Heat the remaining oil in a large skillet over medium-high heat.
12
Add the salmon and pan roast it until lightly browned, about 3 to 4 minutes.
13
Turn and cook the second side for the same amount of time for medium-rare, or 5 minutes for medium.
14
Remove and serve each fillet with a generous spoonful of fruit salsa drizzled on top.
15
Pass the remaining salsa at the table.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 tablespoon finely chopped garlic, 3 tablespoons finely chopped shallots, 1/4 cup lightly packed fresh basil leaves, and more.

Yes, Pan-roasted Salmon with Black Plum, Peach, and Tomato Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Pan-roasted Salmon with Black Plum, Peach, and Tomato Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions