The farmers' market is flooded with wonderful stone-fruit this time of the year. Last week I picked up a big basket of plums which were amazing. Generally I will munch away on peaches, nectarines, apricots, and plums but I don't often use them in cooking for some reason. Don't get me wrong, there isn't a thing the matter with munching away on them but I feel I do the short season a dis-service but not featuring the wonderful fruit in some dish.
I resolved to do something about that this week!
I found this recipe from the folks at Fine Cooking saved in my e-mail. It fit the bill - allowing me to showcase the amazing plums in something other than my lunch. of course, the fact that it only has 360 calories per serving was grand as well . . . just what I needed after my three burger and fries trip to San Diego last week!
The original recipe called for pan-searing the salmon. Given that it has been hotter than hades here I had no desire to turn on the stove. I brushed the salmon with oil, sprinkled it with salt and pepper, and grilled it instead. I doubt that I will try the pan searing method since whenever it is cool enough to heat a pan on the stove to searing the only plums available have traveled 5000 km and taste mealy. BAH
Recipes like this call out for fresh ingredients at the peak of their game.
This sunset-hued dish is as delicious as it is gorgeous, so it's sure to impress whether you serve it on a weeknight or to weekend dinner guests. The seasoned rice vinegar enhances the sweet and tangy salad for a lovely counterpart to the salmon.
Grilled Salmon with Plum-Cucumber Salad
4 small ripe plums (12 oz.), pitted and thinly sliced
1/2 cup seeded, small-diced English cucumber
1/4 cup small-diced red onion
1/4 cup small-diced orange bell pepper
Scant 1/4 cup small fresh cilantro leaves
4 tsp. canola oil
2 tsp. seasoned rice vinegar
Kosher salt and freshly ground black pepper
Four 6 oz. skin-on salmon fillets (preferably scaled, each about 1-inch thick)
Stir the plums, cucumber, red onion, bell pepper, cilantro, 2 tsp. of the canola oil, the vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Set aside at room temperature.
Season both sides of the salmon with 1/2 tsp. salt and 1/8 tsp. pepper. Heat the remaining 2 tsp. canola oil in a 12-inch skillet over high heat. Swirl to coat the pan. When the oil is shimmering hot, add the fillets skin side down and cook without moving for 30 seconds. Reduce the heat to medium high and continue to cook until the skin is well browned and the sides of the fillets are opaque about halfway up, 2 to 4 minutes. Turn the salmon and cook, without moving, until the fillets are slightly firm to the touch, 3 to 4 minutes more. Serve skin side up with the salad.
This not only sounds delicious, it looks gorgeous. I like that you served corn alongside, another great summer treat!
Posted by: Susie L | July 28, 2012 at 10:57 AM
This sounds terrific. I think I will definitely do this on the grill to keep the heat out of the kitchen. Thanks for sharing.
Posted by: Karen (Back Road Journal) | July 28, 2012 at 08:12 PM
Marking this for this week, thank you...looks delicious and beautiful. You and Paul always eat so well over there...sigh.
Posted by: Kayte | July 29, 2012 at 01:46 PM
Yes Susie - we're being really seasonal these days.
Thanks Karen and kayte - I hope that you enjoy it a smuch as we did.
Posted by: JDeQ | July 29, 2012 at 03:09 PM