Grill Week Part Deux: Salmon With Peach Cucumber Salsa

Name: Grill Week Part Deux: Salmon With Peach Cucumber Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 teaspoon chipotle chiles (adjust depending on how much heat you like, this is fairly mild and I am a wimp), minced; 59 milliliters washed, finely chopped cilantro; 237 milliliters unpeeled, diced cucumber; 4 Tbsps lime juice; 473 milliliters peeled, pitted and diced peaches (I used 3 peaches); 177 milliliters diced red pepper

The recipe Grill Week Part Deux: Salmon With Peach Cucumber Salsa could satisfy your Mexican craving in approximately 10 minutes. Watching your figure? This gluten free, whole 30, and vegan recipe has 256 calories, 7g of protein, and 2g of fat per serving. This recipe serves 1. This recipe covers 29% of your daily requirements of vitamins and minerals. If you have pepper, pepper, cilantro, and a few other ingredients on hand, you can make it. 10 people found this recipe to be tasty and satisfying.

Instructions

Mix all the ingredients for the salsa except the chiles. Separate the amount that you think you'll give little kids or those with zero tolerance for heat. Then add your chiles and stir it all together well. Taste and check seasoning. Chipotles are more smokey than fiercely hot so you can usually add a bit more than you would with jalapeos. Cover and place in the fridge while you fire up the grill and get your salmon ready

Ingredients you will need

Chipotle Chiles

Seasoning

Chili Pepper

Salmon

Salsa

Equipment you will use

Grill

Wash and pat dry the salmon. Season the fish with salt and pepper and a slick of olive oil on both sides.

Ingredients you will need

Salt And Pepper

Olive Oil

Salmon

Fish

Place the fish on the grill, skin side down. Now, don't touch that fish. The heat from the grill will sear the fish and allow it to come away from the grill. Leave for 4 to 5 minutes, depending on the size of your filets. Use a thin spatula (preferably metal) to flip the fish over. Allow to cook for another 4 to 5 minutes on the flesh side.

Ingredients you will need

Fish

Equipment you will use

Spatula

Grill

Remove from grill and use a fork to break gently into the middle of one filet to check doneness. You can certainly eat fish that is still slightly translucent in the centre but if that makes you squeamish, cook until the fish is opaque.

Ingredients you will need

Fish

Equipment you will use

Grill

Serve with a heaping spoon of salsa

Ingredients you will need

Salsa

Equipment

Grill

Spatula

Ingredients

Servings:

1teaspoon

chipotle chiles (adjust depending on how much heat you like, this is fairly mild and I am a wimp), minced 59milliliters

washed, finely chopped cilantro 237milliliters

unpeeled, diced cucumber 4Tbsps

lime juice 473milliliters

peeled, pitted and diced peaches (I used 3 peaches)177milliliters

diced red pepper

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 58 dollars.