blackened peach bruschetta salmon
Crispy skinned salmon plated with burst balsamic tomatoes and fresh peaches for a wholesome summer supper.
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.