Blackened Salmon with Hatch Chile Nectarine Salsa

Blackened Salmon with Hatch Chile Nectarine Salsa is an ideal recipe to see out summer. Eating with the season is one of the simplest ways to enjoy food at its peak. Flavor, texture, and freshness come together effortlessly. It’s like nature’s way of saying, “You’re Welcome.” Nectarines and Hatch chiles, powerful on their own, are unstoppable together. As a salsa, paired with Atlantic salmon pan-seared until blackened, they don’t just complement the salmon, they elevate it. It’s the kind of food honesty that you can taste in every bite.

With thanks to MOWI Salmon US for fresh individually portioned fillets perfect for pan searing.

Ingredients
For the potatoes:•Salt, as needed
•680 grams (1½ pounds) small potatoes
•Chopped fresh parsley leaves, for garnish
•2 ripe nectarines, diced with skin-on
•2 Hatch chiles, roasted, peeled and diced
•60 ml (¼ cup) finely diced red onion
•2 tablespoons chopped fresh cilantro leaves
•1 tablespoon olive oil
•Juice of 1 lime, or as needed
•Honey, as needed (optional)
•2 teaspoons smoked paprika
•2 teaspoons Kosher salt
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1 teaspoon dried oregano
•1 teaspoon brown sugar
•½ teaspoon cayenne pepper
•½ teaspoon black pepper
•284 grams (10 ounces) Mowi Atlantic Salmon fillets
•Olive Oil, for brushing fish
For the salsa:•2 ripe nectarines, diced with skin-on
•2 Hatch chiles, roasted, peeled and diced
•60 ml (¼ cup) finely diced red onion
•2 tablespoons chopped fresh cilantro leaves
•1 tablespoon olive oil
•Juice of 1 lime, or as needed
•Honey, as needed (optional)
For the salmon:•2 teaspoons smoked paprika
•2 teaspoons Kosher salt
•1 teaspoon garlic powder
•1 teaspoon onion powder
•1 teaspoon dried oregano
•1 teaspoon brown sugar
•½ teaspoon cayenne pepper
•½ teaspoon black pepper
•284 grams (10 ounces) Mowi Atlantic Salmon fillets
•Olive Oil, for brushing fish

Preparation

1. For the potatoes: Bring a pot of salted water to a boil and add the potatoes. Boil until they can be easily pierced with a knife, about 20 minutes. Meanwhile, preheat oven to 204°C (400°F).
Drain the potatoes and smash them lightly, keeping them in one piece. Arrange on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake until crisp, about 45 minutes. Sprinkle with parsley just before serving.
For the salsa: In a mixing bowl, combine the nectarines, chiles, onion, and cilantro. Dress with olive oil, and season to taste with lime juice and salt. Add honey if desired to balance the acidity. Let rest for 15 minutes at room temperature to allow the flavors to meld.
For the salmon: In a small bowl, mix the smoked paprika, salt, garlic powder, onion powder, oregano, brown sugar, cayenne pepper, and black pepper. Brush the salmon with olive oil. Generously rub the spice mixture over each salmon fillet.
In a heavy-bottomed skillet or saute pan over medium heat, heat olive oil until hot (but not smoking). Place the salmon filets spice-side down. For moist and flaky texture, cook for 2-3 minutes, then flip and cook another 2-3 minutes. For more well done, cook 4 minutes per side.
To serve: Arrange a blackened fillet on each of four plates, and add a portion of crushed potatoes and a generous spoonful of salsa.

About the author

David LaForce is a home cook who lives in the Chicago area. David enjoys taking unique ingredients and combining them in new ways. As the father of three boys, he combines his culinary knowledge and skills with new techniques to get them to eat. David once cooked 35-minute brownies in 20 minutes. To let off steam, he participates in full contact origami, and critics swoon over his original line of corduroy evening wear.

David LaForce

David LaForce is a home cook who lives in the Chicago area. As the father of three boys, David combines his culinary knowledge and skills with new techniques to get them to eat.

Blackened Salmon with Hatch Chile Nectarine Salsa

Ingredients

For the potatoes:

For the salsa:

For the salmon:

Preparation

More recipes to explore