Peach, Basil and Cucumber Salsa

On Butter Seared Salmon Over Turmeric Paprika Yogurt

My garden is my happy place right now. And my basil is stupid happy. You know basil is fussy. Like a teenager. One minute it loves you, the next it is brooding, and you have no idea why. But happiness in this dish reaches next-level amazingness when you include garden cucumbers, and garden peaches. Just give this ingredient list a glance. It’s easy to make and quick to prepare. Don’t skip the yogurt or the lime. It finishes the dish with elegance and makes it almost poignant. Lots of big words for a dish that takes about 30 minutes from start to finish!

INGREDIENTS

• 1 ½ lbs good quality Atlantic salmon, cut into 4 steaks, skin on, seasoned with salt and pepper
• 1 generous cup plain Greek yogurt
• ½ teaspoon ground turmeric
• ½ teaspoon ground paprika
• 2 large perfectly ripe peaches, dice into large pieces
• Zest of 1 lemon
• 2 teaspoons fresh squeezed lemon juice
• 2 tablespoons thinly sliced shallot
• 2/3 cup peeled and thinly sliced small pickling cucumber. Size of cut is up to you.
• 2 tablespoons finely chopped jalapeño
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup finely chopped Italian flat leaf parsley
• 6 tablespoons Olive This! Basil Oil (plus 3 tablespoons for cooking salmon)
• Generous handful of small basil leaves + large leaves of basil for garnish
• 3 tablespoons unsalted butter
• 2 teaspoons black sesame seeds
• 4 wedges of lime

DIRECTIONS

Pat the salmon steaks dry and generously salt and pepper. Make sure they’re at room temperature when you cook them. Set aside until you are done with salsa and yogurt.

Make the yogurt sauce by combining yogurt with the turmeric and paprika. Stir well and set aside.

In a large bowl combine the diced peaches (I left the skin on for color and texture! I like a larger dice for effect.), with the lemon zest, lemon juice, shallot, jalapeño, cucumbers, parsley, 6 Tbsp basil oil, salt and pepper. Combine and set aside. You will add the small basil leaves to the salsa at the end.

Bring a large saucepan to very high heat. Add the 3 Tbsp butter and the 3 Tbsp of oil and let the butter melt and begin to sizzle. Cook the salmon skin side first. When caramelized turn and cook on the other side until medium rare. You’ll see the sides of the salmon turn opaque. When you see the opacity almost reach the middle, remove, place on a plate and let sit for 5 minutes. You can cook longer but if it’s good salmon, do yourself a favor and enjoy it medium!

To serve, take the salsa and now toss with the small basil leaves. Slather ¼ of the yogurt into the center of the plate, swirling it to a disc of about 4 inches. Place a salmon steak atop and then garnish with the salsa. Garnish with a lime wedge and more large basil leaves then sprinkle black sesame seeds on top.

©Recipe and Photo Copyright Camine Pappas, 2013-2024. All rights reserved.

Recipe Credit: Camine Pappas. To read more about Camine and view all her recipes, click here to visit her website: IFeelLikeCooking.com.

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