You could substitute peaches or nectarines or even some good tomatoes if they are prime where you live. Mango is always my favorite so that is usually my starting point. But let your own preferences guide you.
Garam Masala Salmon with Plum Mango Salsa
2 tablespoons garam masala
2/3 lb salmon filets
1 mango, peeled and diced
3 plums, dices
1 shallot, minced
1 tablespoon cilantro, minced
1 serrano, deseeded and deveined, minced
oil for cooking
lemon for squeezing
Salt salmon and then sprinkle garam masala over flesh of salmon, rubbing it in to really coat it; set aside for 15 minutes at the most.
Make salsa by combining mango, plums, shallot, cilantro and serrano and a pinch of salt.
Heat a skillet over high heat for at least 3 minutes. Add enough oil to coat the bottom and place salmon in garam masala side down and sear for 2 minutes until you can see a crust forming. Flip and cook covered until the salmon is done, about 7-10 minutes. The fish will firm up and you can take a peak in any crevasse that opens up to see if it's still raw in the middle. Remember that fish like meat will continue to cook once removed from heat. Spoon salsa over salmon when done and serve with lemon wedges if desired.