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.
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
How to Make It
Preheat grill to high heat.
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.
Loved this salsa! I omitted the onion and mint. I also substituted grilled tilapia for the salmon. Served wild rice as a side and it was perfect for 2. I loaded the tilapia with the salsa and didn't have to serve another side with the rice. It was perfect for a spring/summer meal.
I LOVED this recipe, especially the salsa. It was a perfect compliment to the salmon. I used Roma tomatoes instead of cherry. I didn't add the jalapeno pepper. My husband liked it as well. My finicky 11 year old daughter did not. She did like the salmon, though. I served it with Parmesan Couscous and grilled veggie mix (asparagus, red pepper and yellow squash). Very filling and yummy.
Excellent, tasty light, the combination of mint and basil is perfect. I have made this about 5 times now, and have used mangoes when peaches were not ripe or in season. Always a hit with everyone. Had leftover salsa and just added it to salad greens the next night
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