Use a peach that’s just ripe so it’s juicy but still holds its shape. Grilled King salmon is the best quality and works well in this dish, though sockeye works.
1 cup chopped peeled peach
3/4 cup quartered cherry tomatoes $
1/4 cup thinly vertically sliced red onion
3 tablespoons small fresh mint leaves
3 tablespoons small fresh basil leaves
2 tablespoons fresh lemon juice $
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 jalapeño pepper, thinly sliced (optional)
1 teaspoon kosher salt, divided
4 (6-ounce) wild Alaskan king salmon fillets
1/4 teaspoon freshly ground black pepper
1. Preheat grill to high heat.
2. Combine first 8 ingredients in a bowl; add jalapeño, if desired. Sprinkle mixture with 1/4 teaspoon salt; toss gently. Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes. Serve with salsa.