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