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.