Recipe provided by:
Real Good Fish
Real Good Fish is a community-supported fishery (CSF) that reconnects our communities to the ocean and local fisheries. They have pick-up sites from Carmel to Marin and East Bay, where members receive fresh, local seafood each week or every other week.
Learn more at realgoodfish.com
Prep Time: 30 minutes
Serves: 4 people
Ingredients
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)
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1 teaspoon kosher salt, divided
4 (6-ounce) King/Chinook salmon fillets
1/4 teaspoon freshly ground black pepper
Cooking spray
Preparation
Preheat grill to high heat.
Combine first 8 ingredients in a bowl to make salsa; 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 and enjoy!