Rating: 4.5 stars
20 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

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.

Julianna Grimes
Recipe by Cooking Light July 2011

Gallery

Credit: John Autry; Food Styling: Charlotte Autry; Prop Styling: Leigh Ann Ross

Recipe Summary

hands-on:
15 mins
total:
25 mins
Yield:
4 servings (serving size: 1 fillet and about 1/2 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to high heat.

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  • 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.

Nutrition Facts

325 calories; fat 21.9g; saturated fat 3.3g; mono fat 10.2g; poly fat 2.8g; protein 26.7g; carbohydrates 6.4g; fiber 1.2g; cholesterol 78mg; iron 1.4mg; sodium 544mg; calcium 68mg.
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