- Serves: 4 servings
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- 1 (1 lb.) piece fresh Salmon, cut into 4 pieces
- 1 tbsp. Paprika
- 1 tsp. Chili Powder
- 1 tsp. Cumin
- 1 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Black Pepper
- 1/4 tsp. Salt
- 2 tbsp. Canola Oil
- 2 fresh/ripe Peaches, pits removed
- 1 Avocado, halved & Pit removed
- 1/2 Red Onion, finely chopped
- 1 Jalapeno Pepper, seeds/ribs removed
- 1/4 c. fresh Lime Juice
- Salt & Pepper
To make the salsa, finely dice the peaches, avocado, and jalapeno; toss them together with the red onion and lime juice. Season with salt and pepper, stirring again to combine, then set aside until needed.
Mix the paprika, chili powder, cumin, garlic powder, onion powder, pepper, and salt in a small bowl. Check salmon for any remaining bones and remove any still left; rub the flesh side only with the spice mixture, being sure to coat it thoroughly.
Heat canola oil in a skillet on medium; when the oil is hot but not quite smoking, place fish skin side down into pan. Sear for 4 minutes, then flip and sear an additional 4 minutes or until the internal temperature registers 145 degrees.
Top with peach salsa before serving.