Blackened Salmon with Nectarine Hatch Chile Salsa

45 minutesServes 6
Blackened Salmon with Nectarine-Hatch Chile Salsa


  • 2 tbsp. sugar
  • 2 tbsp. white vinegar
  • 4 Hatch chiles, roasted, peeled, seeded, and diced
  • ¾ c. diced red bell pepper
  • ½ c. diced red onion
  • 2 nectarines, diced (about 1¼ c.)
  • ¼ c. fresh chopped cilantro
  • ¼ tsp. The Fresh Market Sea Salt
  • ¼ tsp. The Fresh Market Pepper
  • 2 tbsp. The Fresh Market Olive Oil, divided
  • 6 wild salmon fillets (about 2 lbs.)
  • 2 tbsp. The Fresh Market Blackened Spice Rub


Combine sugar and vinegar in a small sauce pan and heat until sugar is dissolved. Remove from heat and cool completely. Place peppers, onions, nectarines, cilantro and cooled syrup in a medium bowl; season with salt and pepper and mix well.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Season salmon with The Fresh Market spice rub. Cook salmon skin side up, in 2 batches, for 3-4 minutes per side, until internal temperature reaches 145°F. Serve salmon hot or chilled alongside salsa.