Description
Grilled salmon topped with a fresh tomato-peach-herb salsa
Ingredients
Scale
- 1 cup (8 oz) chopped peeled peach
- 3/4 cup (6 oz) quartered cherry tomatoes
- 1/4 cup (2 oz) thinly vertically sliced red onion
- 3 tbsp (1.5 oz) small fresh mint leaves
- 3 tbsp (1.5 oz) small fresh basil leaves
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tbsp (15 ml) honey
- 1 jalapeno pepper, thinly sliced
- 1 tsp (5 ml) kosher salt, divided
- 4 (6 oz) wild Alaskan king salmon fillets
- 1/4 tsp (2 ml) freshly ground black pepper
- cooking spray
Instructions
- Preheat grill to high heat.
- Combine the first 9 ingredients in a bowl. Sprinkle mixture with 1/4 tsp (2 ml) salt and toss gently. Sprinkle fillets evenly with remaining 3/4 tsp (3 ml) salt and black pepper. Place fillets on a grill rack coated with cooking spray and grill for 10 minutes (or desired degree of doneness), turning after 5 minutes. Serve topped with salsa.
Notes
from Cooking Light July 2011
- Prep Time: 15 mins
- Cook Time: 10 mins