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Grilled Salmon with Spicy Peach Salsa

Recipe by Michelle Lee

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.

Yield: Serves 2
Total Time:
Prep:
Cook:
Additional:
Ingredients
Salt
½ organic peach
½ cup fresh tomatoes
3-4 purple scallions (or 2 tablespoons red onion)
¼ fresh jalapeno (seeds removed if desired)
8-10 fresh basil leaves
Lemon to taste
Preparation
1.  
Preheat the grill to medium heat.
2.  
Brush thawed skin-on salmon portions with cooking oil of choice, lightly salt them and set aside.
3.  
Cut peach half and tomatoes into ¼-inch to ½-inch dice. Mince purple scallions (or red onions) and seeded jalapeno and add to peach/tomato mixture.
4.  
Finely chop basil leaves and add to salsa. Add a squeeze of fresh lemon juice and a pinch of salt to taste and set aside while grilling the salmon.
5.  
Brush grill grates with cooking oil.
6.  
Place salmon skin side up on the grill. Cook 2-3 minutes, until the salmon separates easily from the grill grates, turn and grill an additional 2-3 minutes to desired level of doneness. You can also grill the entire 5-7 minutes skin side down.
7.  
Let salmon sit 5 minutes, slip the salmon fillets from the skin (they will be very easy to remove), top with fresh salsa and serve. Enjoy!
About Michelle Lee

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.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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