Grilled King Salmon with Tomato-Peach Salsa

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

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.

4

Worthy of a special occasion

Yield:

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

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 25 Minutes

Nutritional 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

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.

Julianna Grimes,

July 2011
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