Grilled Salmon with Grilled Peach and Avocado Salsa
Preparation
Prepare the Grilled Peach and Avocado Salsa:
Prepare the Grilled Peach and Avocado Salsa:
- Heat the grill to medium-high and spray with oil.
- Cut the peaches in half, remove the pit, and lightly coat with olive oil or spray with cooking spray. Place peaches on the preheated grill cut-side down and grill until peaches have softened and have grill marks, but are not falling apart. Transfer peaches to a cutting board, chop into bite sizes, and place in a bowl.
- Add the remaining ingredients for the salsa to the bowl with the grilled peaches, and toss to combine. Refrigerate until ready to use.
- Cut the salmon fillet into serving-size pieces, drizzle it with olive oil, and sprinkle with sea salt and pepper. Place salmon on the grill skin-side down and grill until the juices seeping out are opaque and the internal temperature of the fish reaches 145 degrees F. Note: If grilling on a George Foreman, grill until the light turns green and check for doneness. Continue grilling if salmon is still raw in the center. If grilling on a propane or charcoal grill, leave the salmon undisturbed for 10 to 15 minutes before checking for done-ness (or longer if the salmon fillet is thicker than 1 inch).
- Serve grilled salmon with grilled peach and avocado salsa.