Grilled Salmon with Peach Salsa
Smoky grilled salmon is topped a fresh and vibrant sweet-spicy salsa featuring peaches and jalapenos. Quick and easy to make with show-stopping results!
Ingredients
- 4 (5-6) ounce wild caught salmon fillets with skin
- extra virgin olive oil
- 1 1/2 teaspoons ground cumin
- Salt and freshly ground black pepper
- For the Peach 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 (or leave the membranes if you prefer a spicier salsa)
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon salt
Instructions
- To make the peach salsa combine all ingredients in a bowl, cover and refrigerate for at least 2 hours before serving.
- Brush both sides of the salmon fillets with olive oil, sprinkle with the ground cumin and some salt and pepper.Pre-heat the grill to medium heat and brush the cooking grates with oil.Lay the salmon skin side up (flesh side down) on the grill. Depending on the thickness of the salmon, grill for 3-4 minutes on each side or until done. Serve immediately topped with some peach 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.
Nutrition
Calories: 243kcal | Carbohydrates: 10g | Protein: 29g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Cholesterol: 78mg | Sodium: 356mg | Potassium: 924mg | Fiber: 2g | Sugar: 8g | Vitamin A: 554IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 2mg
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