What's on the Grill #227: Grilled Salmon with Peach Red Pepper Salsa
Although based on the amount of red meat I talk about, photograph, stare at, play with and ultimately eat, I like fish. A lot. Yes, I know much like the revelation that Santa Claus and the Keebler Elves aren't real, it is true that throwing fish on the grill is something I relish.
Perhaps one of the reasons fish aren't thought of as "grill friendly" is the misconstrued belief they always stick to the grates. In reality, just as long as your grates are clean, oiled and the cook is timed right, fish does not stick. See:
Even if you are still a disbeliever, there are still plenty of other ways to grill fish without worrying about sticky grates. However, in the end, there really is nothing better than fish grilled right over steal and fire. Add in some incredible peaches, which are currently in season all over Ohio, you have the setting for a great meal.
Grilled Salmon with Peach Red Pepper Salsa
Salsa adapted from Epicurious
1 Salmon filet - about 1 lb
2 T olive oil
2 T finely chopped fresh basil
1 T finely chopped fresh mint
1 garlic clove, minced
2 large firm but ripe peaches (about 1 pound), halved, pitted
1 large red bell pepper, quartered, seeded
1 T cider vinegar
Prep the grill for direct medium heat.
Halve and pit the peaches.
Mix together the olive oil. basil, mint and garlic. Brush half of the oil mixture on to the peaches.
Grill the peaches over direct heat for approximately 2-3 minutes, or until soft. Remove from the grill and cool.
Grill the red pepper over direct heat. As the pepper begins to blister, turn, until the entire pepper is completely charred, approximately 8-10 minutes. Remove the pepper from the grill and place in a paper bag. Fold the bag closed.
Once cooled, remove the charred skin from the pepper. Cut the pepper and peaches into half inch pieces and place in a bowl. Add the vinegar and the remaining oil. Stir. Salt and pepper to taste.
Clean and oil the grill grates. Grill the salmon, flesh side down, for approximately 7 minutes. If cooked long enough, the fish should easily release from the grill. If you feel resistance, give it a few more seconds and try again. Flip the fish over and grill for approximately 3 minutes more, or until the flesh easily flakes.
Slice the fish into strips and serve with the salsa.
Perhaps one of the reasons fish aren't thought of as "grill friendly" is the misconstrued belief they always stick to the grates. In reality, just as long as your grates are clean, oiled and the cook is timed right, fish does not stick. See:
Even if you are still a disbeliever, there are still plenty of other ways to grill fish without worrying about sticky grates. However, in the end, there really is nothing better than fish grilled right over steal and fire. Add in some incredible peaches, which are currently in season all over Ohio, you have the setting for a great meal.
Grilled Salmon with Peach Red Pepper Salsa
Salsa adapted from Epicurious
1 Salmon filet - about 1 lb
2 T olive oil
2 T finely chopped fresh basil
1 T finely chopped fresh mint
1 garlic clove, minced
2 large firm but ripe peaches (about 1 pound), halved, pitted
1 large red bell pepper, quartered, seeded
1 T cider vinegar
Prep the grill for direct medium heat.
Halve and pit the peaches.
Mix together the olive oil. basil, mint and garlic. Brush half of the oil mixture on to the peaches.
Grill the peaches over direct heat for approximately 2-3 minutes, or until soft. Remove from the grill and cool.
Grill the red pepper over direct heat. As the pepper begins to blister, turn, until the entire pepper is completely charred, approximately 8-10 minutes. Remove the pepper from the grill and place in a paper bag. Fold the bag closed.
Once cooled, remove the charred skin from the pepper. Cut the pepper and peaches into half inch pieces and place in a bowl. Add the vinegar and the remaining oil. Stir. Salt and pepper to taste.
Clean and oil the grill grates. Grill the salmon, flesh side down, for approximately 7 minutes. If cooked long enough, the fish should easily release from the grill. If you feel resistance, give it a few more seconds and try again. Flip the fish over and grill for approximately 3 minutes more, or until the flesh easily flakes.
Slice the fish into strips and serve with the salsa.
Mike Lang
