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Salmon with Apricot Basil Salsa

apricot salmon

Box of peaches, apricots, and sweet onion from Eastern Washington.  Basil from my yard.  Salmon fillet.  Hello, dinner with my family and my not-at-the-fire-station husband.  Hello, day with no meetings, kids with Mary, time to work out, clean the house, and still avoid cleaning out my inbox.  I am one grateful girl.


Salmon with Apricot Basil Salsa
Serves four.  This would also be delicious over chicken or pork.  You can use cilantro instead of basil, though I think it would be a bit less delicious.   And you can use peaches OR apricots.  You don't have to do a mixture of the two like I did here.

For salmon:
Prepare a 1.5 lb. salmon fillet according to this recipe.  You can serve the salmon hot, room temperature, or cold.

For salsa:
1 large or 2 small ripe peaches, thinly sliced or diced
4 ripe apricots, thinly sliced
3 Tb. finely diced sweet onion
1/4 c. chiffonaded fresh basil (stack all the leaves on top of one another, roll them up, and thinly slice crosswise)
1 red jalapeno, seeded and sliced into rings
2 ts. sugar
1 Tb. best quality extra virgin olive oil

Mix all ingredients together very gently with your hands.  Top each piece of salmon with salsa.

Reader Comments (9)

All I got to say it cute, cute, cute, What a rascal!

July 7, 2009 | Unregistered Commentermfm

Um, yummy! I can't wait to make this! Salmon and basil are staples in our house, but that fresh little seasonal kick had my mouth watering! Thanks for all your culinary brilliance, Sarah... (You make coming up with something for dinner that much easier!) :)

July 7, 2009 | Unregistered CommenterApril

Oooh! Nice pics. Luscious apricots + peaches. Love the color. I want to chub Loretta's cheeks right now!

July 8, 2009 | Unregistered CommenterNaomi Cox

I'm loving your blog... Just came across it today. I love the idea of using what you got in the kitchen to make a meal. Every once and a while I will go out and buy special ingredients, but for the most part, I make do with what I have on hand. Especially since we get a lot of produce from our CSA box and friend's gardens.... I really need to shape my meals around those! Frugal indeed!

July 8, 2009 | Unregistered CommenterMae Bird

Apricot basil salsa!? Wow! Sounds so good.

July 10, 2009 | Unregistered CommenterOakley Rhodes

Sarah, I'm having so much fun learning to cook at a deeper level from this blog. Thank you so much. Next question: can I make this salsa with the apricots and peaches I got in Eastern Washington on Wednesday (yeah!) and freeze some? I'm mostly concerned about the basil.

July 10, 2009 | Unregistered CommenterLynn

I honestly don't know, Lynn. I don't tend to be a big freezer gal. I think you'd have a lot more luck freezing the fruit in individual slices or chunks, then making stuff out of it later after it's defrosted. That's what I'd do...

July 10, 2009 | Unregistered Commentersarahmk

Sarah, I did make the salmon, used the rub and made the salsa. So good. Got rave reviews from my guest. And, I did also make a basil-less version that I put in the freezer. I love the freezer, love being able to pull out soup or jam or stock or whatever and use it weeks or months later. I'll let you know how it comes out.

July 14, 2009 | Unregistered CommenterLynn
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September 18, 2011 | Unregistered Commenterlinda

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