Our Top Pick in Cookbooks this month is Fruitful: Four Seasons of Fresh Fruit Recipes by Brian Nicholson and Sarah Huck! With 140 seasonal recipes to choose from—plus growing tips and advice for canning and preserving—you'll be able to incorporate ripe fruits into your dishes in inventive ways all year. Take a break from summer burgers and BBQ with this light, fresh recipe for pan-roasted salmon.

Salmon with Plum, Cucumber, and Mint Salad

Not only is this salad a beauty to behold, it’s explosively flavorful, too. The syrupy, slightly tannic flavors of the plum really come alive when tossed with zingy rice vinegar and an abundance of clean, fresh mint. Although pan-roasted salmon has a melt-in-your-mouth quality that contrasts nicely with the bright fruit, you could throw the fish on the grill instead; the smokiness would also add a nice layer of complexity.

Makes 4 servings

  • 4 (6 to 8-ounce/170 to 230g) skin-on wild salmon fillets
  • Kosher salt and freshly ground black pepper
  • Zest of 2 limes
  • 2 ½ tablespoons grapeseed oil, divided
  • 1 pound / 455g ripe mixed plums, pitted and diced
  • 1 cup / 130g diced Kirby cucumbers
  • ¼ cup /10g thinly sliced scallion, white and light green parts
  • ¼ cup / 10g fresh mint leaves, torn into pieces
  • 1 tablespoon seasoned rice vinegar, plus more as needed

Season the salmon liberally with salt and pepper. Rub the lime zest into the flesh.

Heat a large skillet over high heat. Add 1 tablespoon of the oil to the pan. Add the fish, flesh-side down and sear, without moving, until the underside is golden, 3 to 4 minutes. Turn and continue cooking to your desired doneness, 3 to 4 more minutes for medium-rare.

While the salmon cooks, prepare the salad: In a large bowl, combine the plums, cucumbers, scallion and mint. Toss in the 1 tablespoon of vinegar, the remaining 1½ tablespoons of oil and salt and pepper to taste. Taste the salad and add more vinegar if desired.

Place each salmon fillet on an individual plate and top with a few spoonfuls of the salad; serve any remaining salad alongside.

Reprinted with permission from Fruitful © 2014 Brian Nicholson and Sarah Huck. Published by Running Press, a member of the Perseus Books Group. Read our review of this book.

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