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 on crusty bread! However you decide to eat it, this tomato apricot relish will bring all the flavors of summer right into your kitchen.
Cook the salmon: Season salmon fillets with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large pan and cook the salmon 2-3 minutes per side, or until desired doneness.
Chop the grape tomatoes into quarters. Chop the apricots and radishes into small pieces, about ⅓ - ½ 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 this Tomato Apricot Relish over pan-seared salmon.
Notes
The mint in this Tomato Apricot Relish recipe will give a lovely fresh flavor to the relish. Don't worry, it will not make the relish taste minty. If you don't have mint on hand, use more parsley leaves instead.