This sunset-hued dish is as delicious as it is gorgeous, so it’s sure to impress whether you serve it on a weeknight or to weekend dinner guests. The seasoned rice vinegar enhances the sweet and tangy salad for a lovely counterpart to the salmon.
Stir the plums, cucumber, red onion, bell pepper, cilantro, 2 tsp. of the canola oil, the vinegar, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Set aside at room temperature.
Season both sides of the salmon with 1/2 tsp. salt and 1/8 tsp. pepper. Heat the remaining 2 tsp. canola oil in a 12-inch skillet over high heat. Swirl to coat the pan. When the oil is shimmering hot, add the fillets skin side down and cook without moving for 30 seconds. Reduce the heat to medium high and continue to cook until the skin is well browned and the sides of the fillets are opaque about halfway up, 2 to 4 minutes. Turn the salmon and cook, without moving, until the fillets are slightly firm to the touch, 3 to 4 minutes more. Serve skin side up with the salad.
Serve with golden Saffron Couscous.
If you can’t find ripe plums, pluots or apricots will work just as well.
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Great recipe — delicious, easy, and visually appealing. Our pluots ripen just when salmon season is getting into full swing, and this is a lovely marriage of the two.
Delicious. I think it would be even better with a finely diced jalapeno or sonoma chile pepper, since it could benefit from a little fiery "kick in the pants."
sounds wonderful, just wondering what I could use other than cucumber; as hubby hates it. Thanks
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