Pan-Seared Salmon with Plum-Cucumber Salad

Pan-Seared Salmon with Plum-Cucumber Salad
Photo by Scott Phillips


  • ¼ cup small-diced orange bell pepper
  • Kosher salt and freshly ground black pepper
  • Scant ¼ cup small fresh cilantro leaves
  • 4 tsp. canola oil
  • 4 small ripe plums (12 oz.), pitted and thinly sliced
  • ½ cup seeded, small-diced English cucumber
  • Four 6 oz. skin-on salmon fillets (preferably scaled, each about 1-inch thick)
  • + 2 more ingredients
    • ¼ cup small-diced red onion
    • 2 tsp. seasoned rice vinegar

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 ...

View full recipe at Fine Cooking


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