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Grilled Salmon with Spicy Plum Salsa

July 11, 2009

plums
Last weekend, my parents were visited by the plum fairy. A neighbor was leaving town in a hurry and needed to unburden his fruit trees, so he slipped huge bags of plums on every stoop on the street. My mom came to the door to find hundreds of plums, and a grinning neighbor beating a hasty retreat.

So when some friends and I paid my parents a visit, it felt like starring an episode of Iron Chef, Special Ingredient: Plum.

My friend Elizabeth, who has all the baking instincts I lack, opted for a German plum streusel, which was devoured before it could be documented.

I tried a savory plum salsa for grilled fish, a twist on a cherry salsa recipe I’d seen recently. The tiny plums, picked before their peak, were firm and slightly crunchy. The key is to find plums that are sweet but not dripping-juice-down-your-chin ripe, so the flesh of the fruit holds up in the salsa.

The salsa’s sweet, spicy crunch worked well with the fish, and would be amazing with a rich meat like duck. I’ve adapted the original recipe from The New York Times, which fittingly accompanied an article about neighbors sharing overabundance of fruit.

salmon table 600

Grilled Salmon with Spicy Plum Salsa
1 small spring onion, diced
2-3 finely chopped scallions
3 tablespoons lemon juice, or more to taste
1 1/2 cups firm plums, chopped into 1/2 inch chunks
2-3 tablespoons finely chopped cilantro
1 small jalapeño, seeded and minced
5 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
pinch of sugar, to taste

Finely dice spring onion bulb and scallions. Place scallions and 3 tablespoons diced onion in a small bowl and pour lemon juice over them. Set aside for 10 minutes (the lemon will take the edge off the onion).

Place scallions, onions and all remaining ingredients in a medium-size bowl and stir to combine. Adjust salt, sugar and lemon juice to taste (depending on the sweetness of the fruit).

Let the salsa sit at room temperature for at least 10 minutes to meld flavors. Spoon over flaky fish or roast duck.

12 Comments leave one →
  1. July 11, 2009 11:52 pm

    The plum salsa looks divine!! Such a beautiful shade of deep red.

  2. July 12, 2009 12:48 pm

    Oh joy – what a lovely and delicious salsa. Photos are beautiful too.

  3. July 12, 2009 2:46 pm

    That’s such a beautiful pic of the glossy plums, great idea too for the salsa. Must try it, I love crunchy plums.

  4. July 12, 2009 3:55 pm

    This looks delicious!

    I’ve just discovered your blog via Tastespotting, and love what I see so far! Beautiful photos…

  5. July 12, 2009 4:42 pm

    Nice! I recently made a plum compote with a pork chop; this is another good option. Never tried plum and salmon together–thanks for the idea. Nice site.

  6. Liz permalink
    July 13, 2009 12:24 am

    hungry dog – The pork is a great call too. The plums would go great with grilled pork chops. Thanks for stopping by.

  7. July 14, 2009 12:37 am

    What a great idea! I’m seeing more and more plums out there now that is’s summer and can’t seem to find any good recipes besides baked goods. This is perfect! I bet the tart and spicy salsa tastes great on any type of fish!

  8. July 14, 2009 5:52 pm

    This takes my breath away. By firm plums, do you mean unripe? What variety did you use for the recipe/photo?

  9. Liz permalink
    July 14, 2009 5:57 pm

    Hi Carrie – thanks for stopping by. By firm plums, I mean not overly ripe. Also, I tend to find that red plums stay firmer than black plums. For this recipe I used small red plums, but since they were from my neighbor’s yard I couldn’t tell you exactly what kind they were. Enjoy!

  10. July 22, 2009 6:11 am

    How funny! I just posted a really similar recipe, only with a minted plum salsa (and the salmon is roasted), http://naturalchefshoshana.blogspot.com/2009/07/weight-management-class-recipe-roasted.html

  11. July 24, 2009 11:19 pm

    this looks so fabulous! it’s the perfect season too! can’t wait to try

Trackbacks

  1. A Tale of Two Salsas (Part One) – ashe blogs

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