Recipe of the Month – August 2017
Yield: 4 servings
INGREDIENTS & AMOUNTS
2 cup peaches, peeled and chopped
1 avocado, diced
½ cup grape tomatoes, halved
2 tbsp fresh cilantro, chopped
2 tbsp lime juice
1 tsp chili powder
1 tsp brown sugar
¼ tsp coarse kosher salt
1 ½ tsp olive oil
16 ounces salmon (4 – 4 oz filets)
In a medium bowl, combine peaches, avocado, tomatoes, cilantro, and lime juice. Season with salt to taste and set aside.
Preheat grill to medium-high heat. Combine chili powder, sugar, and salt and sprinkle evenly over salmon fillets and drizzle with olive oil. Grill salmon, flesh side down, for 4 minutes or until it does not stick. Turn fillets over and grill for an additional four minutes or until slightly opaque in center.
Serve salmon with salsa and lime wedges.