Grilled Salmon with Peach & Jalapeño Salsa
Most of us don’t get enough Omega-3 fatty acids in our diet. Incorporating fatty fish 3 times a week is a great way to give your body an anti-inflammatory boost!
Grilled Salmon with Peach & Jalapeño Salsa
Makes 4 servings
Ingredients:
4 salmon fillets (skin-on, ~6 oz each)
2 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
1/4 teaspoon salt
½ teaspoon black pepper
2 ripe peaches, diced
1 jalapeño, seeded and finely minced
1/3 cup red onion, finely diced
3 Tablespoons fresh cilantro, chopped
2 Tablespoons fresh lime juice
1 teaspoon honey
1 avocado, diced (optional)
Directions:
In a medium bowl, combine the peaches, jalapeño, red onion, cilantro, lime juice, and honey. Toss gently to combine. If using, fold in avocado. Season lightly with salt. Cover and refrigerate while you prepare the salmon — this lets the flavors meld beautifully.
Heat your outdoor grill or grill pan over medium-high heat. Clean and oil the grates well to prevent sticking. You want the grill hot enough to create good sear marks and cook the fish without steaming it.
Pat the salmon fillets dry with paper towels so you can get a good sear. Brush both sides with olive oil. In a small bowl, mix garlic powder, smoked paprika, ground cumin, salt, and black pepper, then rub the spice blend evenly over the flesh side of each fillet.
Place salmon fillets skin-side down on the hot grill. Cook without moving for 4–5 minutes until the skin is crisp and the fish releases easily from the grill. Flip carefully and cook for another 2–3 minutes, or until the internal temperature reaches 125–130°F for medium (slightly translucent center) or 145°F for fully cooked.
Transfer the salmon to a serving plate and let rest for 2 minutes. Spoon a generous portion of the peach jalapeño salsa over each fillet. Serve immediately with your choice of sides — brown rice, quinoa, or grilled asparagus all pair excellently for a complete meal.
Looking for Modifications?
Wild caught salmon is going to have the highest Omega-3 content. Even though it is typically a little more expensive, it is worth it!
If you want your salsa to have a little more kick, leave in the jalapeño seeds.
If peaches aren’t your thing, you could easily sub them for pineapple or mango.
