An easy 10 minute recipe for a fresh, delicious Tomato Apricot Relish. Serve this relish over pan-seared salmon, grilled chicken breast, or as bruschetta!
4-6 servings Tomato Apricot Relish
1 cup grape or cherry tomatoes
3 small apricots (or 2 large ones)
3 red radishes
2 tablespoons parsley leaves
2 tablespoons mint leaves
1 small garlic clove, minced or grated
1 tablespoon olive oil ((divided))
¼ - 1/2 teaspoon salt
black pepper to taste
4 pieces pan-seared salmon (see instructions below)
Chop the grape tomatoes into quarters. Chop the apricots and radishes into small pieces, about 1/3 - 1/2 inch each. Chop the scallions, parsley leaves, and mint leaves.
In a large bowl, combine all the chopped ingredients with the grated garlic clove, olive oil, salt, and pepper. Mix well and serve immediately or chill in the fridge for a few minutes to let the flavors infuse. Serve Tomato Apricot Relish over pan-seared salmon. (To cook the salmon, season it with salt and pepper, heat 1 tablespoon olive oil in a large pan and cook the salmon 2-3 minutes per side, or until desired doneness).
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