Sassy Salmon

On a roll this week with the healthy food (don't worry I'm eating a burger for dinner tonight), I made a fun salmon dish highlighted in this month's Cooking Light.

Salmon with Tomato Peach Salsa

I followed the recipe closely, but added a couple of items that I had around the house.

Everything was quick to pick up and I didn't spend all that much for such a tasty dinner.

What you'll need

• 1 cup chopped peeled peach (I used 2 peaches, 1 nectarine)
• 3/4 cup quartered cherry tomatoes (I used a whole box of grape tomatoes instead)
• 1/4 cup thinly vertically sliced red onion (definitely used more than this)
• 3 tablespoons small fresh mint leaves (I chopped these)
• 3 tablespoons small fresh basil leaves (also chopped this)
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon honey
• 1 jalapeño pepper, thinly sliced (optional) - did not use this, couldn't find fresh ones
• 1 teaspoon kosher salt, divided
• 4 (6-ounce) wild Alaskan king salmon fillets - My supermarket only offered regular salmon
• 1/4 teaspoon freshly ground black pepper 
• Cooking spray - I used a George Foreman grill to cook my salmon, so didn't use this at all!

To start, I sliced my grape tomatoes, which took some time but it was very relaxing.  For some reason chopping veggies relaxes me.  I actually volunteer to do this every week at God's Love We Deliver. 


Anyhoo, here is what it looked like when I was done.

They remind me of jewels, they were so red and perfect.  I could have just eaten this with a little salt and lemon.  SO GOOD!










Next I chopped the peaches, onions and added 2 small plums and half an avocado that was slowly dying in my fridge.

The peaches weren't ripe enough so they were a pain to de-pit, but I managed.

Everything else was a breeze to cut.  I didn't even cry from chopping the onions.  I can cry from looking at a picture of an onion, I'm so sensitive.  :(




Then I chopped the mint and the basil.

They smelled like heaven and although I only used a little bit, I put them in a pretty vintage-looking can and added some water.  Basil grows roots if you place it in water.  It's the only plant I don't manage to kill.

I'll see if the mint does the same thing.  With my luck, it'll be dead by the end of the week.  I suck at caring for plants.

 

Here is the final product after adding the lemon juice, olive oil and honey. 

It was the perfect combination of sweet and tangy.  

I then warmed up the grill, and threw the clean filet on with a little salt and pepper.  After about 5 minutes, it was perfectly cooked.  With a side of baby spinach, this was the perfect summer meal!

Mel and I ate it up and raved about how fresh and tasty it was.  I made too much salsa, so I saved some to eat with chicken or something else later this week.

Perhaps even some tortilla chips?! Yum!


Here's a photo showing the actual salmon.  Mel said the first photo just looked like a giant pile of salsa.