Recipe of the day: Nectarine Harissa Salmon with Nectarine Herb Salsa
Here is a simple salmon dish with a fruity twist.
In search of a salmon dish with a fruity twist, this recipe features pan-seared salmon accompanied by a warm nectarine harissa sauce and a refreshing nectarine herb salsa. The components needed for Nectarine Harissa Salmon with Nectarine Herb Salsa are as follows:
For the nectarine herb salsa, gather 150g of fresh diced nectarines, 15g finely chopped mint leaves, 15g finely chopped parsley, 15g finely chopped coriander, 2 spring onions sliced finely, 30ml white wine vinegar, 10ml olive oil, and salt to taste. For the salmon, you will need 4 fillets with skin, 15ml olive oil, and salt.
Begin by preparing the nectarine herb salsa. In a saucepan over medium heat, combine the diced nectarines, mint, parsley, coriander, and spring onions. Add the white wine vinegar, olive oil, and a pinch of salt. Gently mix the ingredients and set aside for a few minutes to allow the flavors to soften and meld.
Next, prepare the salmon. Season the salmon fillets with salt. In a separate pan, heat olive oil over medium-high heat. Place the salmon skin side down in the pan and cook until the skin becomes crisp, ensuring most of the cooking has moved up the sides. Flip the salmon and cook briefly on the flesh side, leaving a slight pink touch in the center. Rest the salmon for a minute before serving.
To serve, spoon the warm nectarine harissa sauce onto a plate, place the salmon on top, and garnish with a generous spoonful of the fresh nectarine salsa.
Written by urgent.news from The Citizen's reporting — not their text. Machine-written — may contain errors; check the original before relying on it.
