If any recipe screams summer, it’s this Spicy Salmon with Plum Salsa. It has all the flavor, all the color, and all the fun you expect from a fabulous summer meal! Plus it’s Paleo and Whole30 compliant.
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Let’s Talk Fish Y’all!
1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.
2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.
3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.
4. I always recommend eating wild caught salmon. It’s just plain better for you, the fish and the environment!
The Plum Salsa:
Plums are stone fruits. ‘Stone fruits’ have a thick flesh that surrounds a large single pit…think cherries, plums, nectarines, peaches, apricots etc. Stone fruits are known to be high in cancer fighting properties such as phenols, vitamin B17 and vitamin C. So take advantage of their healthful properties while they are in season and eat them as is, or add them to oatmeal, cereal and salads, and in this case salsa! In this salsa I use red plums, yellow bell pepper, onion, lime juice, cilantro (or parsley) and jalapeño.
Learn to Work with Hot Peppers:
This salsa gets it’s heat from jalapeño chili. If you aren’t sure how to safely work with hot peppers, well, do yourself a favor and learn by clicking here:
The Spicy Salmon:
This wild caught salmon is brushed with olive oil and spices: cumin, paprika, coriander, garlic and cayenne pepper and then broiled to perfection in minutes! So easy, delicious, and loaded with protein and healthy fats! You can serve the salmon with the salsa alone, or on a bed of cauliflower rice, traditional rice or quinoa. Need more Healthy Salmon Recipes? <—click!
The Recipe: Spicy Salmon with Plum Salsa
Tips and what you need: a good knife and if you aren’t sure how to safely work with hot peppers, click here!
This salmon is brushed with olive oil and spices pepper, then broiled to perfection in minutes! You can serve the salmon with the salsa alone, or on a bed of cauliflower rice, traditional rice or quinoa.
- 1 cup red plums, diced (1/4")
- 1/4 cup sweet white onion, diced small
- 1/4 cup yellow bell pepper, diced small
- 1-3 teaspoons jalapeno chili pepper, minced (use as much as you wish!)
- juice of half a lime
- 1 tablespoon cilantro or parsley, chopped Note: some people have an aversion to cilantro, if that's you, use parsley!
- sea salt
- 1 1/2 pounds salmon filets, center cut (4 filets, 6oz each)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon garlic powder
- 1/4-1/2 teaspoon cayenne pepper (if you are sensitive to heat use 1/4t)
- sea salt and pepper, to taste
Prep all ingredients and toss together, set aside. Note: use as much or as little jalapeno as you wish. 1 teaspoon will be mild, 2 teaspoons will be medium, 3 will be somewhat hot
Preheat broiler and place oven rack in center. While broiler heats prep oil and spices
In a small bowl, whisk together olive oil and spices.
Place salmon on broiler pan (to keep clean up easy, line the inside of broiler pan with foil or parchment paper) Brush salmon with spice/olive oil mixture.
When oven is ready, set broiler pan into oven and cook salmon for 5-6 minutes, then turn down heat to 425 and cook 2 more minutes. Remove salmon and allow to rest for 3 minutes
Top salmon with plum salsa. Serve over cauliflower rice or white rice
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