Grilled King Salmon with Tomato-Peach Salsa

Photo: John Autry; Food Styling: Charlotte Autry; Prop Styling: Leigh Ann Ross

Use a peach that's just ripe so it's juicy but still holds its shape. King (also called chinook) salmon is the best quality and works well in this dish, though sockeye works.

Yield:

4 servings (serving size: 1 fillet and about 1/2 cup salsa)

Recipe from

Recipe Time

Hands-on: 15 Minutes
Total: 25 Minutes

Nutritional Information

Calories 325
Fat 21.9 g
Satfat 3.3 g
Monofat 10.2 g
Polyfat 2.8 g
Protein 26.7 g
Carbohydrate 6.4 g
Fiber 1.2 g
Cholesterol 78 mg
Iron 1.4 mg
Sodium 544 mg
Calcium 68 mg

Ingredients

1 cup chopped peeled peach
3/4 cup quartered cherry tomatoes
1/4 cup thinly vertically sliced red onion
3 tablespoons small fresh mint leaves
3 tablespoons small fresh basil leaves
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 jalapeño pepper, thinly sliced (optional)
1 teaspoon kosher salt, divided
4 (6-ounce) wild Alaskan king salmon fillets
1/4 teaspoon freshly ground black pepper
Cooking spray

Preparation

1. Preheat grill to high heat.

2. Combine first 8 ingredients in a bowl; add jalapeño, if desired. Sprinkle mixture with 1/4 teaspoon salt; toss gently. Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes. Serve with salsa.

Julianna Grimes,

July 2011