Salmon is one of the most desirable fish from East to West coast and especially during the summer months when it’s hot and no one wants to eat a heavy meal.
e wants to eat heavy meals. This delightful combination of sweet, acidic and salty is a perfect combination. At first the idea of pairing nectarines with salmon might be off putting, but after you’ve tried it we’re certain you’ll make it a regular part of your repertoire.
If you liked this recipe try our delicious grilled salmon with avocado and tomato salsa.
Poached salmon with nectarines and basil
Course: Lunch, Main
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4 servings
INGREDIENTS
Poached salmon with nectarine compote
- 4 pieces salmon 5-6 ounces each, skin on or off
- 1 large shallot sliced
- 2 each Roma tomatoes sliced
- 1 1/2 teaspoons dill dried
- 1 each lemon sliced
- Nectarine compote
- 2 each nectarines small diced
- 3 each basil leaves sliced
- 1/4 teaspoon chili flakes
- 1 teaspoon honey
- 1 each lemon juiced
- Kosher salt
INSTRUCTIONS
Directions for Poached salmon:
- In a large pot fill it up 1/3 of the way with water.
- Add the sliced shallots, sliced tomato, dill and lemon to the water and bring it to a boil.
- Turn down the heat to a simmer and simmer for 10-15 minutes.
- Add the salmon to the poaching liquid, bring it to a boil and then quickly turn it down to a simmer.
- Simmer the salmon for 7 minutes or until it’s cooked through with a little bit of pink in the center.
Directions for nectarines
- In a large bowl add the nectarines, chili flakes, pepper, salt, lemon juice, honey and basil.
- Mix everything well and serve it with the poached salmon.
RECIPE NOTES
Note: “Wild caught Salmon is the best choice,” according to Seafoodwatch.org, but there are other acceptable options if fresh caught fish isn’t available. Check out their site to better guide you on which salmon to look for.
