Ontario Tender Fruit : Recipe : Blackened Salmon Fillets with Nectarine and Blue Grape Salsa

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Recipe Developed by: Rhubarb & Cod

Nectarine and Blue Grape Salsa
2	Ontario-grown nectarines, diced
1 cup	Ontario-grown blue grapes
1 cup	cherry tomatoes, quartered
1-2	jalapeños, quartered and sliced
1	clove garlic, minced
¼ cup	fresh cilantro, finely chopped
1	lime, juiced
1 tsp	salt
1 tsp	ground cumin
Blackened Salmon Fillets
1 ½ tsp	paprika
1 tsp	onion powder
1 tsp	garlic powder
1 tsp	dried oregano
1 tsp	dried thyme
½ tsp	cayenne
2 tbsp	melted butter
4	salmon fillets
	Salt and pepper, for sprinkling
	Neutral oil for frying

For the Salsa:

Place all the ingredients in a large bowl and toss to coat. Cover and refrigerate until ready to serve.

For the Salmon:

Place the paprika, onion powder, garlic powder, oregano, thyme, and cayenne in a bowl. Whisk to combine and set it aside.
Place the salmon fillets on a plate and pat them dry. Brush both sides of the salmon with the butter and season the fillets with salt and pepper. Then heavily coat the flesh side of the fillets with the spice mixture. Set the salmon aside.
Pour about a ½” of neutral oil, I used canola, into a large cast-iron skillet. Heat the oil over medium high heat until very hot. Add the salmon fillets flesh-side-down and fry for 3 minutes. Try not to disturb the salmon during this time, it may tear the crust.
Once a dark crust has formed, flip the salmon and reduce the temperature to medium-low. Cook the salmon skin-side-down for an additional 3 minutes or until the fish readily flakes.
Transfer the salmon filets to a plate and top with the Nectarine Blue Grape Salsa. Garnish with a lime wheel and additional fresh cilantro if desired. Serve immediately.