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.
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Total: 25 Minutes
- 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
- 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
- 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.
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