Chop three peach halves and slice two green onions; combine with bell pepper, red onion and poblano pepper for salsa. Add 1 tbsp oil, lime juice, honey, salt and black pepper. Cover; refrigerate until ready to serve.
Peaches add a sweet flavor to smokey grilled salmon.
Servings and Ingredients
|3||ripe peaches, halved and pitted; divided|
|6||green onions, divided|
|⅓ c.||red bell pepper, chopped|
|¼ c.||red onion, finely chopped|
|¼ c.||poblano chile pepper, finely chopped|
|2 tbsp.||Hy-Vee Select olive oil, divided|
|1 tbsp.||fresh lime juice|
|1 tsp.||Hy-Vee honey|
|Hy-Vee kosher salt and black pepper, to taste|
|1 ½ lbs.||salmon fillet, skin on|
|2 tbsp.||Hy-Vee Select olive oil|
|2 tbsp.||your favorite Hickory House rub|
|2||cedar planks, soaked|
Things To Grab
- Charcoal or gas grill
- Prepare salmon as directed below. While salmon is grilling, cut remaining three peach halves into wedges. Lightly brush wedges and remaining green onions with remaining 1 tbsp 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.
Salmon: Prepare a charcoal or gas grill for direct cooking over medium-high heat. Lightly brush the salmon fillet with 2 tbsp 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.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 12g
- Sodium: 150mg
- Protein: 24g