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Grilled King Salmon with Tomato-Peach Salsa

Photo: John Autry; Food Styling: Charlotte Autry; Prop Styling: Leigh Ann Ross
Hands-on time 15 mins
Total time 25 mins
Yield

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

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.

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

Nutrition 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

How to Make It

  1. Preheat grill to high heat.

    Grilled King Salmon with Tomato-Peach Salsa
    Photo: John Autry; Food Styling: Charlotte Autry; Prop Styling: Leigh Ann Ross
  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.