A light, fresh salsa is the ideal addition to the rich flavor of grilled (or broiled) sockeye salmon portions.
This recipe combines complementary flavors to delicious effect, and it’s easy to modify to exploit an overabundance of other produce in your kitchen.
In the time it takes to preheat the grill, you can assemble this dynamic and delicious summer salsa, which would be equally tasty on pork or chicken. And the final presentation is colorful and beautiful enough for guests.
My husband really dislikes peaches and nectarines (crazy, I know), but he absolutely loved this salsa.
The sweetness of the peaches and tomatoes is balanced perfectly by the addition of red scallions (or onion) and jalapeno. It has just enough kick and nuance even for the stone-fruit averse!
This salsa could be modified in many ways — send me a note and let me know how you mixed it up to suit what you had on hand!
A few notes for the cook
We had a little issue with the salmon sticking to the grate when it was placed skin-side up to get those great grill marks.
To avoid sticking, oil the fish lightly and oil your grate liberally. Or simply grill the salmon skin side down the whole time.
We cooked our salmon a total of 5 minutes — you may prefer it a bit more done, which it will be after 6-7 minutes. It was still very moist and red in the center after just 5 minutes, which is my idea of perfection.
As you’ll see from the salsa ingredient photo, I happened to have beautiful little purple scallions from my local organic farm share, as well as a variety of colorful little tomatoes. However, red onion and any fresh tomato would work just as well.
Welcome to my Colorado kitchen!
This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.
I want to feature the products and preparations you’re curious about.
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