Wild Alaskan salmon is a powerhouse of nutrition. In recent years we’ve been hearing more and more about the health benefits associated with the omega-3 fats in salmon, including a large American study of several thousands of participants followed over the course of 16 years. Those who ate salmon on a regular basis were 27% less likely to die of any cause, 40% less likely to die of coronary heart disease, and 48% less likely to die of an arrhythmia.
Salmon is one of the very best things you can eat. However, caution needs to be taken when choosing salmon. Farm-raised salmon is not only far inferior nutrition content wise, it’s unhealthy. Salmon from a farm is raised on an artificial diet of corn and soy, chicken and feather meal, food coloring and synthetic astaxanthin. Farmed salmon is raised on genetically engineered ingredients, antibiotics, pesticides and a whole slew of chemical additives. You’re best off avoiding salmon entirely than consuming farm-raised. So go wild.
Wild-caught Alaskan salmon is widely considered the best, particularly sockeye salmon. Sockeye is high in heart-healthy omega-3 fats, is very rich in flavor, and is ideal for grilling.
Really good salmon needs very little embellishing. It’s amazing drizzled with just a little oil and sprinkled with some salt and pepper. But a little embellishing really can make a good thing even better. Like grilling the salmon for a slightly smoky flavor and then topping it with some fresh, sweet-spicy peach and jalapeno salsa. And that’s exactly what we’re going to do today. Not only is this grilled salmon delicious, it’s super easy and quick to throw together.
DON’T HAVE A GRILL? This is also wonderful pan-fried. Just follow the same instructions of heating the pan over medium-high heat, adding a little oil, and frying each side for 3-4 minutes.
Important is to choose fresh, ripe peaches in season. You can also use nectarines.
Let’s get started!
Combine all the salsa ingredients in a bowl and refrigerate until ready to use.
Brush the salmon with the olive oil.
Sprinkle with the cumin and with some salt and freshly ground black pepper.
Brush the cooking grates with oil.
Lay the salmon skin side up (flesh side down) on the cooking grates and grill for 3-4 minutes on each side, depending on the thickness of the salmon.
Serve immediately topped with some Fresh Peach Jalapeno Salsa. Enjoy!
- 4 5-6 ounce wild caught salmon fillets with skin
- Extra virgin olive oil
- 1½ teaspoons ground cumin
- Salt and freshly ground black pepper
- For the Fresh Peach Jalapeno Salsa:
- 2 cups diced fresh ripe peaches (can also use ripe nectarines)
- 1 Roma tomato, seeded and diced
- 1 jalapeno pepper, seeds and membranes removed, finely chopped
- ¼ cup chopped red onion
- ¼ cup chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- ½ teaspoon salt
- Brush both sides of the salmon fillets with olive oil, sprinkle with the ground cumin and some salt and pepper
- Heat the grill to medium-high and brush the cooking grates with oil.
- Lay the salmon skin side up (flesh side down) on the grill and grill for 3-4 minutes depending on the thickness of the fillets. Turn over and grill the other side for another 3-4 minutes.
- Serve immediately topped with some Fresh Peach Jalapeno Salsa.
- IF YOU DON'T HAVE A GRILL: This is also wonderful pan-fried. Just follow the same instructions of heating the pan over medium-high heat, adding a little oil, and frying each side for 3-4 minutes.