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
How to Make It
Preheat grill to high heat.
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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