A peach-avocado salsa is a delicious complement to this grilled salmon. We're still seeing the last of the local peaches in the market to there is still time to make this before the season ends.
You can grill the salmon in a grill pan or on the BBQ. I know many don't like to do fish on the BBQ because we often loose half of the filet stuck to the grill. Well my friends, do I have a tip for you. A friend of mine bought me a copper reusable grill mat for my birthday. This has absolutely change grilling fish forever. You get the delicious grilled flavour, grilled marks, and the entire filet ends up on your plate. You wash the grill mat after you use it, dry it, and pack it away for the next use.
Best.Thing.Ever.
Back to the recipe.
This spicy and slightly sweet grilled salmon is bound to become a favorite this summer. Smoked paprika, garlic, and onion powders in the rub create a savory, smoky flavor, while a touch of sugar adds a hint of sweetness and helps the skin become unbelievably crispy.
As if that weren’t enough, the salmon is topped off with a peach and avocado salsa, which compliments the richness of the salmon. The peaches and avocado also contribute a velvety quality to the whole dish.
Fruit salsa is a very popular pairing with fish, and one that I come back to over and over. Salmon’s bold richness pairs well with the sweetness, heat, and acidity of this peach salsa.
When choosing your peaches, look for a ripe but still firm peach to contrast the texture from the creamy avocado. The peach’s slight tartness balances the rich fish and avocado.
Grilled Salmon with Peach Salsa
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons granulated garlic
1 1/2 teaspoons granulated onion
1 teaspoon light brown sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pinch of cayenne (optional)
1 pound skin-on salmon filets (about 4 pieces)
2 to 3 tablespoons neutral cooking oil, such as grapeseed, avocado, or canola oil
2 heaping cups diced peaches, unpeeled (about 3 medium peaches)
1 medium ripe avocado, diced
1/4 cup finely diced red onion
1/4 cup chopped cilantro
2 tablespoons finely minced jalapeño (optional)
1 tablespoon fresh lemon juice
1/4 teaspoon salt
A few slices of jalapeño
A few sprigs of cilantro
Whisk together paprika, garlic, onion, maple sugar, salt, pepper, and cayenne.
Sprinkle spice mixture evenly on all sides of the salmon. Refrigerate uncovered while making the salsa and preheating the grill, about 20 minutes.
In a medium bowl, mix together the peaches, avocado, onion, cilantro, jalapeño, lemon juice, and salt. Season to taste, adding more salt or jalapeño if you like. If your peaches are a bit tart, you can add a pinch of sugar.
Preheat a gas or charcoal grill to 500ºF for at least 15 minutes, or until you can hold your hand above the grates for 2 to 3 seconds.
Brush all sides of the salmon with oil—about a tablespoon total. Brush a bit of oil onto the grill grates as well, ensuring that any fish touching the grates through the grill pan will easily lift away.
Place the salmon skin side up on the grill pan and transfer the pan to the grill. Close the lid and cook undisturbed for 2 to 3 minutes. Using a fish spatula or tongs, gently lift one corner of the fish. The grilled side should be opaque and show some sear marks. If not, check every minute or so until it is.
Gently, flip the fish to skin side down, close the lid, and grill for another 3 to 4 minutes. Open the lid and watch carefully until the fish is done, another 1 to 3 minutes. The salmon is perfectly cooked when the top and bottom are opaque and there is a nice translucent streak through the middle. (If you prefer your salmon more well-done, continue cooking to your preferred doneness.)
Remove from the grill and serve immediately. Top with peach salsa and cilantro and chilies for garnish.
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