Salmon With Stone Fruit And Parmesan Salad Recipe

Name: Salmon With Stone Fruit And Parmesan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Stone Fruit and Parmesan Salad; 2 Small Donut Peaches; 1 cup Cherry Tomatoes; 1 tablespoon Italian Basil; 1 teaspoon Purple Basil; 1/4 cup Olive Oil; 1 teaspoon Yuzu Juice; 3 tablespoons Rice Wine Vinegar; pinch Sea Salt; Ground Pepper to taste; Shaved Parmesan or Vegan Equivalent; 1 teaspoon Apricot Preserves (I make my own); Salmon; 2 Salmon Steaks; Tablespoon Olive Oil; 1 cup Microgreens

Servings: persons

Stone Fruit and Parmesan Salad
2 Small Donut Peaches
1 cup Cherry Tomatoes
1 tablespoon Italian Basil
1 teaspoon Purple Basil
1/4 cup Olive Oil
1 teaspoon Yuzu Juice
3 tablespoons Rice Wine Vinegar
pinch Sea Salt
Ground Pepper to taste
Shaved Parmesan or Vegan Equivalent
1 teaspoon Apricot Preserves (I make my own)
Salmon
2 Salmon Steaks
Tablespoon Olive Oil
1 cup Microgreens

1
Slice the peaches and grill or sear in a hot pan. A minute or two on each side until the surface is slightly caremelized.
2
Slice the tomatoes in half and place in a bowl.
3
Add the grilled peaches, the olive oil, yuzu, vinegar, salt, pepper and apricot preserves.
4
Coarsely chop the basil and add to the bowl. Mix and set aside.
5
Seer the salmon in a hot pan for a few seconds then add 1 Tbsp of olive oil. Cook for about 4 minutes lowering the heat before flipping it skin side down. Cook for another 4-5 minutes or until it is cooked to your personal preferance.
6
Create a bed of microgreens and playe the salmon on top. Dress with the salad and then shave some parmesan on top.

282

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: Stone Fruit and Parmesan Salad, 2 Small Donut Peaches, 1 cup Cherry Tomatoes, 1 tablespoon Italian Basil, and more.

Yes, Salmon With Stone Fruit And Parmesan Salad 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.

Salmon With Stone Fruit And Parmesan Salad

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