Pluots Make Savory Dishes Sweet
Pluots and cucumbers are delicious on their own or chopped up in summer salads. But if you combine them, they not only make a delicious salsa, they go really well with fish.
Summer is my favorite time of year because all the stone fruits are in season. Peaches, pluots and every kind of plum known to man make for wonderful summer snacks because there's just so much you can do with them. You can eat them raw, right out of the fruit bowl; you can chop them up into delicious fruit salads; you can make some wonderful jams; you can even make the most splendidly sweet pies and cobblers. And while these are all perfectly wonderful ideas, the one thing you don't see that often is stone fruits and savory proteins together.
Adding them to a salty protein makes for an unexpected flavor that will have your taste buds doing flip-flops. By simply placing some grilled plums on top of a steak, that steak goes from standard outdoor fare, to restaurant-worthy. And thanks to Fine Cooking magazine, I discovered the same thing can be done with fish.
Salmon with pluot-cucumber salad
Other salmon recipes