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.
Cooking Light DT
