Once the weather starts to get warmer, give me all the fresh fruit and veg.
I love produce all year long, but there’s something about warmer weather that makes fruit and vegetables especially refreshing. And makes me want to play around with different flavor combinations too.
Peach salsa is an unexpected favorite of mine. It’s absolutely delicious with tortilla chips, and so good on top of salmon too.
As a dietitian, I love salmon. It’s full of heart-healthy fats and muscle-building protein.
But also as a busy working mom, I just love how easy it is. It’s truly one of the easiest fish to prepare – you can’t go wrong.
This blackened salmon is made by marinating the salmon in a mixture of olive oil, peach cider vinegar, honey, and spices. The key is to not move it all when searing it – you really want it to get a deliciously crisp blackened top.
Adding peach salsa on tops adds even more flavor to the salmon. The salsa is made with fresh peaches, tomatoes, strawberries, bell pepper, red onion, and basil. The combo of these different fruit and veggies is crunchy, sweet, tangy, and oh so flavorful.
I know this will become a staple in the spring and summer!
Create the marinade
Prepare the salmon. In a shallow bowl, add 3 tablespoons of the olive oil, plus the peach cider vinegar, honey, paprika, garlic powder, onion powder, salt, and pepper. Whisk well to combine.
Marinate salmon
Cut the salmon into 3-4 smaller filets and add to the bowl with the marinade. Use a spoon to scoop the mixture all over the salmon, making sure it’s fully coated. Set aside to marinate while preparing the salsa.
Prep salsa
Prepare the salsa. In a large bowl, add the diced peaches, strawberries, bell pepper, cherry tomato, red onion, and basil.
Toss to combine
Add the olive oil, peach cider vinegar, and salt and toss to combine. Set aside.
Cook salmon
Add the remaining 1 tablespoon of olive oil to a large skillet over medium high heat. Once the pan is hot (you should feel the heat with your hand above the pan), add the salmon skin side up. Pour remaining marinade over the salmon. Let the salmon cook for about 10-15 minutes, making sure not to flip or move the salmon at all, until cooked through. Once an internal temperature of 145 F has been reached, gently flip the salmon and remove from the heat.
Top with salsa
Top salmon filets with peach salsa.
Serve
Add extra peach salsa on the side for dipping.
Notes
- Peach cider vinegar: I love the flavor of Fresh Press Farms’ peach cider vinegar to really highlight the peaches in the salsa. You can use this coupon when you buy it in stores. If you can’t find it, swap for apple cider vinegar.
- Spices: Want to add a little kick to the salmon? Add some chili powder to the marinade.
- Cooking tips: Make sure your pan is really hot before adding the salmon. You should be able to feel the heat with your hand above the pan. Then, do not move the salmon once it’s in the pan. Letting it cook without moving will help to blacken the top.
- Storage: Store salmon and peach salsa separately in airtight containers in the fridge. Broil the salmon in the oven to reheat and keep it crispy before eating. The salsa can be eaten as is and will become more flavorful the longer it sits in the fridge.
Ingredients
Blackened Salmon
- 3 tablespoons + 1 tablespoon olive oil
- 1/4 cup peach cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 lb salmon filet
- Salt
- Pepper
Peach Salsa
- 2 small peaches diced (about 1 cup)
- 5-6 strawberries diced (about 1/2 cup)
- 1 red bell pepper diced (about 3/4 cup)
- 8-10 cherry tomatoes cut into quarters (about 1/2 cup)
- 2 tablespoons diced red onion
- 1 tablespoon fresh chopped basil
- 2 tablespoons olive oil
- 1 tablespoon peach cider vinegar
- Salt
Instructions
- Prepare the salmon. In a shallow bowl, add 3 tablespoons of the olive oil, plus the peach cider vinegar, honey, paprika, garlic powder, onion powder, salt, and pepper. Whisk well to combine.
- Cut the salmon into 3-4 smaller filets and add to the bowl with the marinade. Use a spoon to scoop the mixture all over the salmon, making sure it’s fully coated. Set aside to marinate while preparing the salsa.
- Prepare the salsa. In a large bowl, add the diced peaches, strawberries, bell pepper, cherry tomato, red onion, and basil. Add the olive oil, peach cider vinegar, and salt and toss to combine. Set aside.
- Add the remaining 1 tablespoon of olive oil to a large skillet over medium high heat. Once the pan is hot (you should feel the heat with your hand above the pan), add the salmon skin side up. Pour remaining marinade over the salmon. Let the salmon cook for about 10-15 minutes, making sure not to flip or move the salmon at all, until cooked through. Once an internal temperature of 145 F has been reached, gently flip the salmon and remove from the heat.
- Top salmon filets with peach salsa. Add extra peach salsa on the side for dipping.
