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

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)

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.

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
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Grilled King Salmon with Tomato-Peach Salsa Recipe

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