blackened peach bruschetta salmon
Pretty, savory, and one skillet. The campaign slogan of this salmon dinner, you fucken winner.
Starting the week easy peasy peach squeezy – don’t squeeze the peaches too hard, else they’ll bruise. I’m watching out the window as clouds swirl in and thunder rumbles. That afternoon storm pattern has been prevalent here, and it’s kind of welcome since last year I’m pretty sure we were bone dry against the norm. Plus, it keeps the sea breeze around.
I love the moodiness of midday storms. I’m typing away here at my dinner table (using a faucet box as a means of popping the thing up so I can stand. Thrifty) with a crackling wick candle blowing behind me. I hate the in-between when the pressure drops but the sky remains constipated. Gives me a headache. And probably constipation. You didn’t need to know that. But rain? Lovely. Peaceful. Nature’s cleanse. Gives my plants a good natural drink, too.
Which reminds me. Bill needs water.
This isn’t a typical “bruschetta” since the tomatoes are cooked down, but the sentiment remains. Fresh, light, yet so full of incredible flavor from the spicy blackening seasoning rubbed all over the salmon. Under 30 minutes for a Tuesday dinner? Count me in.
Blackened ‘Lantic Salmon Time
That was a stretch. Good thing I’m fairly flexible. Fun fact: I’m an RYT200 certified yoga teacher. Bet you didn’t guess that one.
Grab your one big skillet to rule them all, that’s all you need for this dinner.
Rub the salmon with smoked paprika, dried oregano, garlic, onion, cayenne pepper, and black pepper. And some salt. Smoked paprika is really the key here since it packs so much woodsy, earthy flavor versus sweet paprika.
Heat a couple spoonfuls of oil in a skillet and set those fish to fry. You’ll know they’re cooking nicely if they flip without sticking. The spices form a gorgeous deep crust on the flesh once the searing time elapses. All you need is about 10 minutes total. Then, scooch the salmon to a plate to rest.
Maters, Mate
Cook up the tomatoes in the same skillet. You don’t want a full-on saucy tomato here, just a slight char and a gentle rip down the seams. Bursting tomatoes brings out their natural sweetness even more, helped by a final stir in balsamic vinegar and fresh herbs.
I add a little more oil, then throw in a bunch of tomatoes and cook them for 4-5 minutes. Stir in some garlic, then move the skillet off the heat and add the little sauce. I chose fresh basil, mint, and chives, since I LOVE this combo for fresh bruschetta and find it equally delightful in a heated format.
The real treat is a heap of fresh peaches. I will not stop bragging about Publix peaches until I die, because these guys are a thing of beauty. I keep them raw to let their juiciness really shine through the bold salmon and tomatoes.
Divide the fish, tomatoes, and peaches among plates, then break some burrata on the perimeter to finish off. Highly recommend a big green salad on the side – just a simple mix of tomatoes, cucumber, red onion, and your favorite greens – and a drizzle of honey. Pretty much a complete meal already, but a bit of extra accoutrement never hurts.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
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blackened peach bruschetta salmon
Ingredients
- 4 4-6 oz filets salmon
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 2 cups cherry tomatoes
- 2 cloves garlic, minced
- 2 tbsp balsamic vinegar
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp fresh chives, chopped
- 1 large peach, sliced
- 8 oz burrata
Instructions
- Pat the salmon very dry. Toss together the smoked paprika, oregano, garlic, onion, cayenne pepper, black pepper, and a big pinch of salt. Rub the seasonings all over the salmon until well coated.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Sear the salmon 4-5 minutes skin side down, then flip and sear an additional 3-4 minutes until opaque and flaky when tested with a fork. Move to a plate.
- Add another tablespoon of olive oil to the skillet. Stir in the tomatoes until slightly burst, about 4-5 minutes. Toss in the garlic for one minute, then remove from heat and stir in the balsamic vinegar, basil, mint, chives, salt and pepper.
- Divide the salmon among plates. Spoon tomatoes over the fish and add peach slices and burrata. Serve with additional basil.
