Grilled Salmon With Peach Salsa Recipe


Makes 6 Servings

Six 6-oz. Salmon Fillets, pin bones removed
Olive Oil
Salt and Freshly Ground Pepper
Fresh Cilantro Leaves

Preheat barbeque grill on medium-high heat. Brush lightly with olive oil; sprinkle with salt and pepper. Grill salmon flesh side down slightly till opaque in center, about 5 minutes per side. Serve immediately with peach salsa on the side. Sprinkle with cilantro as garnish.

Peach Salsa:
2 Large Ripe Peaches, about 1 lb., peeled and pitted
1 Tbs. Fresh Lemon or Lime Juice
2 Medium Tomatoes, peeled and seeded (if not in season, use Cherry Tomatoes, quartered)
6 Large Green Onions, chopped
1 Tbs. Jalapeno Pepper, chopped
1 Tbs. Cilantro, minced
4 Tbs. good quality Olive Oil
2 Tbs. Sherry Vinegar
2 tsp. Honey

Cut the peaches into medium dice and toss with lemon juice. Cut the tomatoes into medium julienne strips.

Combine peaches and tomatoes. Add green onions, jalapeno pepper, and cilantro. Mix. Whisk together oil, vinegar, and honey and pour over the other ingredients.

Serve with a slotted spoon, allowing most of the juice to drain off.

Note: May leave unrefrigerated for several hours. If making a day ahead, cover and refrigerate.

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