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
Instructions
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.
Nutrition Information
For 1 salmon filet with approximately ½ cup salsa
Calories: 360
Fat: 9 grams
Saturated Fat: 2.5 grams
Cholesterol: 90 milligrams
Sodium: 470 milligrams
Carbohydrate: 18 grams
Fiber: 2.5 grams
Sugar: 14.5 grams
Added Sugar: 3 grams
Protein: 39 grams
