-
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
Continue After Advertisement
Ingredients
- 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
Directions
-
Slice the peaches and grill or sear in a hot pan. A minute or two on each side until the surface is slightly caremelized.
-
Slice the tomatoes in half and place in a bowl.
-
Add the grilled peaches, the olive oil, yuzu, vinegar, salt, pepper and apricot preserves.
-
Coarsely chop the basil and add to the bowl. Mix and set aside.
-
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.
-
Create a bed of microgreens and playe the salmon on top. Dress with the salad and then shave some parmesan on top.
See what other Food52ers are saying.