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*If fresh hatch chiles are not available, canned green chiles can be substituted. If nectarines are not available, peaches or apricots can be substituted.
In a small saucepan over medium heat, combine sugar and vinegar until sugar is dissolved. Remove from heat and cool completely. Add chiles, nectarines, bell peppers, onion, cilantro, salt and pepper, and mix well.
Heat 1 tbsp oil in a large skillet over medium high heat. Season salmon with blackening spice rub. Cook 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.
*Click here to view our step-by-step guide on how to roast your own hatch chiles.
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This was absolutely fabulous!!!!
I was skeptical at first, but the receipe has clear instructions. Once it was made and plated it looked amazing. My wife and I sat down to the most superb flavor experience I ever had making salmon in my own kitchen. The fresh market blacked rub has the perfect blend and smells delicious. This has just become our new Favorite. It's so easy and simple!
So simple to prepare and taste fantastic
This is the most amazing and delicious way to enjoy salmon. The salsa is fabulous and is perfect with the blackened spice salmon. This has raised our salmon dinners to 5-star restaurant status in our own kitchen! Thank you Fresh Market! This recipe is easy, quick and delicious!
delicious recipe. easy to make. I used 3 medium hatch chiles + 1 "hot". It didn't have much heat but check your chiles and amend according to taste. this recipe is a keeper!
Didn't think I could go wrong with this recipe and it was true. The fresh salmon was delicious as expected and the Nectarine Hatch Chile Salsa was fresh, flavorful, and a great mix of sweet and mild heat. 5 stars indeed!
Crazy good! Used navel orange instead of nectarines but still fantastic. Made a pig of myself, which I don't normally do with salmon. Great combo of flavors