Grill Week Part Deux: Salmon with Peach Cucumber Salsa

Grill Week Part Deux: Salmon with Peach Cucumber Salsa

In honour of summer’s arrival, a post from the oldie-but-goodie file, barbecue-style. I love this salsa but mostly just wanted to chance to show off again about my salmon-grilling skills. Let us know what you’re grilling these days – we love hearing from you! – C.M.

If ever there was a week for grilling, this is it. Nothing could compel me to turn the oven on, not even a visiting niece from Germany (bye Anna, see you in Berlin in September!). Really what we all want to eat for dinner is ice cream but my rational mind knows it would be setting a dangerous precedent. But let’s just take a moment to ask why the geniuses at Hagen Daz can’t come up with a savoury, dinner ice cream? I don’t think that’s too much to ask, do you?

I set a goal earlier this summer of getting more comfortable with barbecue-ing. While I’m not ready to wrap myself in a Born to Grill apron (you know the kind with pockets for your tongs, spatulas, etc), I’m getting there. I know it’s so lame but I still sometimes ask Ben to actually fire it up. However, I noted a genuine look of admiration cross his face the other night when I managed to grill salmon filets – without a barbecue basket, without any of it sticking to the grill or breaking off and falling through the rack. You can go ahead and start calling me Grill Master if you like.

I found this fab salsa on bonappetit.com and it was a great change from the one I usually make. Plus, I was thrilled to find a fruit salsa that doesn’t include mango (blech, tastes like soap). And most importantly, no one missed their imaginary ice cream dinner the night we had grilled salmon with peach cucumber salsa.

Grilled Salmon with Peach Cucumber Salsa

4 or 5 filets of salmon with skin

Peach Cucumber Salsa

2 cups of peeled, pitted and diced peaches (I used 3 peaches)
1 cup unpeeled, diced cucumber
3/4 cup diced red pepper
1/4 cup washed, finely chopped cilantro
4 Tbsp lime juice
1 tsp of chipotle chiles (adjust depending on how much heat you like, this is fairly mild and I am a wimp), minced

Mix all the ingredients 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 (which is why I like them!) so you can usually add a bit more than you would with, say, jalapenos. Cover and place in the fridge while you fire up the grill and get your salmon ready.

Wash and pat dry the salmon. Season the fish with salt and pepper and a slick of olive oil on both sides. Oil your grill well. I didn’t cut my fish into portions as I wanted to make life easier when I got to the grill. I highly recommend this.

Place the fish on the grill, skin side down. Ignore the silly people you may find in a Google search saying flesh side down – nonsense! 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. 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. Serve with a heaping spoon of salsa. We had our salmon with steamed green beans and a quinoa pilaf. I thought we’d have leftovers but every bit of this dinner got devoured. Success!

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7 Comments

  1. Christina
    July 21, 08:52 Reply
    This recipe looks delicious and easy to make (for a non-BBQ expert like myself). Perfect for my Saturday night dinner this weekend. Thanks!
    • Ceri Marsh
      July 21, 09:56 Reply
      Thanks Christina! I hope it's a hit with your family - let me know how it goes for you!
  2. Melissa
    July 21, 10:50 Reply
    Not lame at all. I don't barbecue because of the whole turning-it-on thing.
  3. Katrina Kienast
    July 21, 15:24 Reply
    I fell in love with salsa on my homemade burgers last summer. Some pineapple or mango added to tomatoes, small amount of diced red onion, cilantro, lime juice, and Epicure salsa mix (to die for) on a burger is in my opinion pure summer eating heaven..... I will definitely try this one on salmon next time!
  4. Victoria
    July 21, 22:42 Reply
    You forgot to specify how much cilantro to use in the salsa.
  5. Ceri Marsh
    July 23, 07:42 Reply
    Nice catch, Victoria! It's 1/4 cup cilantro and I've added it to recipe. Thanks for letting me know! That'll teach me to write posts in the wee hours... Let me know if you try it!
  6. Barbara Yankoski
    May 24, 11:51 Reply
    Do you know what came to my mind when I read this -aside from "yum, yum"? It was the fact that back in the day when that cute guy I married was off playing semi-pro baseball all summer, the girls and I used to BBQ all the time - but with charcol not gas. I don't BBQ as much now because of the turning it on thing??? What's up with that??? But I am going to try this (if here on the west coast our sun ever comes back) and I am making the salsa (I too absolutely hate mango) tonight to go with Rock Fish tacos I have planned for dinner. Cheers - you always inspire me and I thank you from the bottom of my heart and from the heart of my kitchen which is the heart of any home. xoxox

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