Salmon with Stone Fruit and Parmesan Salad

July 22, 2018
0 Ratings
Photo by nycnomad
  • Prep time 30 minutes
  • Cook time 15 minutes
  • Serves 2
Author Notes

Every Sunday I go to the farmer’s market to see what is new and fresh. A few weeks ago a new vendor opened a stand, specializing in Nordic fish...this week I picked up the salmon. Always looking dor new ideas I was inspired by a peach panzanella and I thought...perfect for the salmon. This was the end result, a fresh, sweet, salty, sour combo that covers 4 of the 5 flavors. —nycnomad

What You'll Need
  • 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.

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