- Yield: 2 Servings
How to Make It
- Preheat grill to medium. Brush thawed, skin-on salmon portions with cooking oil, lightly salt and set aside. Dice peach and tomatoes to ¼ inch. Mince red onions and seeded jalapeno, then add to peach tomato mixture. Chop basil leaves finely and add to salsa.
- Season with a squeeze of fresh lemon juice and a pinch of salt. Set aside while grilling the salmon.
- Brush grill grates with cooking oil. Place salmon skin-side up on the grill. Cook 2 to 3 minutes, until the salmon separates easily from the grill grates, turn and grill an additional 2 to 3 minutes to desired level of doneness. You can also grill the entire 5 to 7 minutes skin side down. Remove from grill and let salmon sit 5 minutes. Slip the salmon fillets from the skin (they will be very easy to remove), top with fresh salsa, and serve.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.