Apricot Orange Salsa
6 ripe apricots, pitted and diced
1 navel orange, cut into crosswise slices and diced
1 small red bell pepper, diced
1/4 cup diced red onion
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon brown sugar
1/4-1/8 teaspoon cayenne pepper
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
1 tablespoon chopped cilantro
Stir all ingredients together through cayenne pepper. Refrigerate up to 3 hours before serving.
Bring to room temperature and add fresh herbs before serving with 4 salmon fillets cooked in your choice of preparation methods (baked, broiled, grilled, poached).
This is especially good with Keta salmon fillets.
We hope you enjoy SeaBear's online Wild Alaskan Salmon Recipe collection! Feel free to email or mail us your favorite way to serve wild salmon.