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.
Peaches add a sweet flavor to smokey grilled salmon.
Servings and Ingredients
|1 ½||peaches, ripe, halved, and pitted|
|2||green 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|
|1 ½ lbs.||salmon fillet, skin on|
|3 tbsp.||Gustare Vita olive oil|
|2 tbsp.||Hy-Vee Hickory House seafood rub|
|1 ½||peaches, ripe, pitted, and cut into wedges|
Things To Grab
- 2 cedar planks
- Charcoal or gas grill
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.
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.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 60mg
- Sodium: 540mg
- Total Carbohydrates: 11g
- Protein: 24g