Grilled salmon with peach citrus salsa. A peach-avocado salsa is a delicious complement to this grilled salmon. A grill pan ensures the salmon stays crispy throughout the cooking process without sticking to the grill. Photography Credit: Sabrina Modelle Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste.
The grilled salmon is best stored in a Tupperware when the salsa can be stored in a jar or airtight container.
Both need to be stored in the refrigerator until ready to eat.
How to Make Grilled Salmon Fillet with Peach Salsa.
You can have Grilled salmon with peach citrus salsa using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Grilled salmon with peach citrus salsa
- You need of peach citrus salsa.
- It's 1 of large peach ripe,peeled and small diced.
- You need 1 of Orange peeled and small diced.
- It's 1 of Green onion cleaned and sliced end to end.
- Prepare of Cilantro chopped (about 1/3 of a small bunch, or to taste).
- Prepare 1 of Jalepeno pepper seeded and small diced.
- Prepare 1/4 of Red bell pepper small diced.
- You need of Zest of a small lime.
- It's to taste of salt & pepper.
This grilled salmon fillet recipe is so simple. You start by preparing the peach salsa and grilled salmon marinade, then let it all sit in the refrigerator for about an hour. You can use an outdoor grill or a Foreman style grill. I omitted the onion and mint.
Grilled salmon with peach citrus salsa instructions
- Mix all ingredients together and refrigerate for at least 1 hour. Serve over cooked salmon fillets..
- I seasoned the salmon with lime juice a little lime zest and blackened fish seasoning and cooked it on my George Foreman Grille..
- .
I also substituted grilled tilapia for the salmon. I loaded the tilapia with the salsa and didn't have to serve another side with the rice. It was perfect for a spring/summer meal. We love grilled salmon in our house. It's flavorful, it's nourishing, and maybe best of all—it's the speediest weeknight dinner EVER!