Grilled Salmon with Fresh Peach Salsa

By Viome Team • 2 min read

Makes: 4 servings

Prep Time: 15 minutes

Inactive Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 25 minutes

Instructions

For the salmon:

2 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon reduced sodium soy sauce

2 teaspoons honey

1 teaspoon dijon mustard

4 6-8 ounce salmon filets

For the salsa:

3 roma tomatoes, diced

2 peaches, pitted and diced

½ cup finely chopped red onion

1 jalapeno, seeds removed and diced

Juice of 1 lime

½ cup finely chopped fresh cilantro leaves

¼ teaspoon salt

Place salmon filets in a gallon-size resealable bag. In a small bowl, whisk together olive oil, balsamic vinegar, soy sauce, honey, and dijon mustard. Pour the marinade over the salmon. Seal the bag and place in the refrigerator for 1 hour.
To make the salsa: toss the diced tomatoes, peaches, red onion, and jalapeno with lime juice, chopped cilantro, and salt. Set aside or chill until ready to serve.
To cook the salmon: Heat grill to medium-high heat, about 450℉. Place salmon on the grill skin side down and cook for 6 to 8 minutes depending on the thickness of the filets. Flip each filet and cook for 3 to 4 minutes longer, or until the salmon reaches an internal temperature of 135 degrees. Remove from the grill and let the fish rest for 5 minutes.
Arrange salmon filets on a platter and top with peach salsa. Serve with remaining salsa.