Peach Salsa with Salmon

Recipe

Main Dish
Peach Salsa with Salmon

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User Rating

4 out of 5 stars
Rate it:
7 ratings

Recipe Data

6
Servings
45min
Total

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Description

Peaches add a sweet flavor to smokey grilled salmon.

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Servings and Ingredients

Ingredients
Serves 6
QuantityIngredientAdd
Peach Salsa
1 ½peaches, ripe, halved, and pitted
2green onions, divided
¼ c.Hy-Vee Short Cuts chopped red bell pepper
¼ c.red onion, finely chopped
¼ c.poblano chile pepper, seeded and finely chopped
1 tbsp.Gustare Vita olive oil
1 tbsp.fresh lime juice
1 tsp.Hy-Vee honey
Hy-Vee salt, to taste
Hy-Vee ground black pepper, to taste
Salmon
1 ½ lbs.salmon fillet, skin on
3 tbsp.Gustare Vita olive oil
2 tbsp.Hy-Vee Hickory House seafood rub
1 ½peaches, ripe, pitted, and cut into wedges
4green onions
1lemon, halved

Things To Grab

  • 2 cedar planks
  • Charcoal or gas grill

Directions

  1. Prepare Peach Salsa: Chop peaches and slice green onions; combine with red bell pepper, red onion, and poblano peppers. Add olive oil, fresh lime juice, and honey. Season, to taste, with salt and pepper. Cover and keep refrigerated until ready to serve.

  2. Salmon: Prepare a charcoal or gas grill for direct cooking over medium-high heat. Lightly brush the salmon fillet with 2 tablespoons olive oil. Rub with Hickory House rub. Add two soaked cedar planks to grill; preheat until lightly toasted, turning once. Place salmon, skin side down, on planks. Grill for 15 minutes or until fish begins to flake when tested with a fork.

  3. While salmon is grilling, cut remaining three peach halves into wedges. Lightly brush wedges and remaining green onions with remaining 1 tablespoon olive oil; grill with lemon halves 3 minutes or until grill marks form, turning once. Serve salmon with peaches, green onions and lemon halves. Top with salsa.

Nutrition facts

Servings

290 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 12g
  • Sodium: 150mg
  • Protein: 24g

Daily Values

0%
Vitamin A 20%
0%
Vitamin C 40%
0%
Iron 8%
0%
Calcium 4%