A flavorful springtime dinner, this recipe for salmon is delicious with fresh blackberries and peaches. The blackberries in Maine will soon be ripe on the bushes, and before they go by or the birds get to them first, it’s a good idea to have some recipes like this one on hand to take advantage of the fruit available in season.

image: cheftessbakeresse.blogspot.com

Pan Roasted Salmon with Peach-Blackberry Salsa
Diana Santospago

2 medium sized ripe peaches or nectarines, pitted and cut into 1/2 inch dice
1 cup fresh or frozen blackberries
¼ cup diced red onion
½ jalapeno pepper, chopped
2 scallions, thinly sliced
1 clove garlic, minced
¼ cup chopped fresh cilantro
Juice of 1 lime
1 Tablespoon balsamic vinegar
Coarse salt and freshly ground black pepper
4 6-ounce boneless, skinless salmon fillets
2 Tablespoons olive oil

In a medium bowl, combine the peaches or nectarines, blackberries, red onion, jalapeno, scallions, garlic, cilantro, lime juice, and vinegar. Toss to combine. Season with salt and pepper.

Season the salmon fillets with salt and pepper. Heat a large skillet over medium-high heat. Add the olive oil and heat until smoking hot. Add the salmon fillets and cook, turning once until just barely cooked through, about 3-4 minutes per side depending on the thickness of the fillet.

Remove to a serving plate, spoon on the salsa and serve garnished with lime twists, lemon wedges, and sprigs of fresh cilantro.

Serves 4.

Diana Santospago is the chef and innkeeper of The Inn at Isle au Haut.