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.
Grilled King Salmon with Tomato-Peach 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.
Yield: 4 servings (serving size: 1 fillet and about 1/2 cup salsa)
Total:
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Recipe Time
Hands On:
15 Minutes
Total:
25 Minutes
Nutritional Information
Amount per serving
- Calories: 325
- Fat: 21.9g
- Saturated fat: 3.3g
- Monounsaturated fat: 10.2g
- Polyunsaturated fat: 2.8g
- Protein: 26.7g
- Carbohydrate: 6.4g
- Fiber: 1.2g
- Cholesterol: 78mg
- Iron: 1.4mg
- Sodium: 544mg
- Calcium: 68mg
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.
Grilled King Salmon with Tomato-Peach Salsa Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Quick/Easy
- MAIN INGREDIENT: Fish
- DIETARY CONSIDERATION: Low Carbohydrate
- COOKING METHOD: Grill
- PUBLICATION: Cooking Light
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