Stone fruit slaw recipe adapted from bon appétit
Make sure you use firm fruit for this recipe. You want the fruits to hold a good julienne slice to give the appearance of a slaw and not a salsa. It is very flavorful and works well with grilled chicken too.
6 salmon fillets, skin on
1 tablespoon grated peeled fresh ginger
1 tablespoon rice vinegar
1 tablespoon vegetable or peanut oil
2 teaspoons brown sugar
¼ teaspoon curry powder
¼ teaspoon crushed red pepper (to taste, or optional)
1-½ pounds assorted firm stone fruit (about 5, such as plums, nectarines, peaches, all julienned)
2 scallions, thinly sliced
For the slaw:
Whisk the first 6 ingredients in a medium bowl. Add fruit and scallions, toss gently to coast. Season to taste with salt.
For the salmon:
Preheat the oven to 400 degrees. Drizzle the fish with olive oil and kosher salt and pepper to taste. Bake for 15 – 18 minutes or until fish is opaque but cooked through. Serve warm or room temperature with stone fruit slaw.