When I think of a summer meal, I want something that is bright and refreshing! Enter cucumbers and peaches! Two summery foods that are rarely put together.
I make fish often, and I am always looking for ways to change it up! This salsa seemed like the perfect way to turn plain salmon into a summery meal. The cucumber is crunchy and vegetal, while the peaches are sweet and bright. I added in other flavors to balance it out like jalapeño for heat, red onion for a tang and bite, and cilantro for a fresh and herbaceous touch.
This salsa is great simply with chips, and doesn’t have to be served on just salmon. I love pouring this over halibut, or any white fish, or also with shrimp. The bright flavors of the salsa go so well with salty seafood.
How to make perfect Salmon with Peach and Cucumber Salsa
*When cooking the salmon, make sure to season it well with salt before placing it in the pan. You also want to make sure your pan is very hot in order to create a great crust on the top of the salmon.
*Before cooking the salmon, make sure to bring it to room temperature. This allows it to cook much more evenly, helps create a great crust, and also keeps it from being tough.
*After cooking, allow the salmon to sit for a few minutes, covered with foil, before serving. Like meat, this allows the juices to settle, and the flavor to remain.
*When cutting the ingredients for the salsa, make sure to cut the cucumber and peaches in similar sizes. You want them to be smaller pieces, so that they can be evenly dispersed.
*When cutting the jalapeño, make sure to cut the pieces much smaller than the cucumbers and peaches. This also allows for even distribution.
*Adjust the flavors any way you like! If you want more heat, add more jalapeño, if you like it sweeter, add more peaches. Whatever you like!
- Salmon; depending on how many you are serving, but this salsa will be good for at least 4-6 servings of 6-8oz pieces of salmon or any fish you like!
- 1 peach; cut into small cubes
- ¾-1 cup cucumber, cut into cubes similar in size to the peach cubes
- ½ red onion, chopped into small pieces
- 1 jalapeño, stem and seeds removed, then cut into small pieces
- ½ cup fresh cilantro, chopped
- the juice from one lemon
- olive oil
- salt and pepper to taste
- Make up the salsa by adding the peaches, cucumber, red onion, jalapeño, and cilantro into a large bowl
- Add in a drizzle of olive oil, and the juice from half of the lemon, and toss together
- Check for taste, and add salt, pepper, and more lemon if needed
- Allow the salsa to sit while you prepare the fish
- Make sure that the salmon is about room temperature, and season the salmon with salt
- Get a skillet very hot and pour in a little bit of a high burning temperature oil, like coconut oil
- Once the skillet is hot, place the salmon skin side up, and allow to cook for a few minutes on that side, until it is golden, and has achieved a nice crust
- Flip and cook on the other side for a few minutes, or until the desired doneness
- You can also place the skillet in a 375 degree oven and allow the salon to cook longer if you like it to be more cooked through
- Remove the salmon from the heat, and allow to sit, covered with foil, for a few minutes to allow the juices to settle
- Place on a plate, and cover with salsa, and serve!