Several times a year, Ryan has the opportunity to travel to San Diego for work. I was lucky enough to join him one time, but usually I kiss him goodbye and patiently await his return. Five days later, I pick him up from the airport and am welcomed with stories of fresh seafood, great wine, and Pinkberry. It’s no secret that St. Louis lacks some of what San Diego can offer (ahem, Pinkberry!!), so I don’t blame him for his great culinary-inspired enthusiasm.
Last time he was in San Diego, I made the mistake of putting salmon on the menu for the weekend he returned. It wasn’t until after we had picked up our fresh salmon from Bob’s Seafood (a must for anyone in STL!), that I realized I should’ve saved this meal for a day far removed from any West Coast travel and lingering food memories. Oops. Still, I forged on with the menu, preparing this dish along with the Summer Tomato, Basil, and Feta Galette and a grilled zucchini dish soon to be posted.
Five minutes into filling our plates over a candlelit dining room table with friends, Ryan declared this meal to be better than any meal he’d had in San Diego the previous week. Needless to say, I was thrilled…and after tasting everything myself and watching our friends enjoy the meal, I knew he wasn’t just saying it because he’d missed me. This salmon was incredible. The fish was smooth and buttery, the salsa fresh, and the combination worthy of serving company, or your long-lost husband!
Grilled Salmon with Tomato-Peach Salsa
from Cooking Light July 2011
-1 cup chopped peeled peach
-3/4 cup quartered cherry tomatoes
-1/4 cup thinly vertically sliced red onion
-3 tbsp small fresh mint leaves
-3 tbsp small fresh basil leaves
-2 tbsp fresh lemon juice
-1 tbsp extra-virgin olive oil
-1 tbsp honey
-1 jalapeno pepper, thinly sliced
-1 tsp kosher salt, divided
-4 (6 oz) wild Alaskan king salmon fillets
-1/4 tsp freshly ground black pepper
1. Preheat grill to high heat.
2. Combine the first 9 ingredients in a bowl. Sprinkle mixture with 1/4 tsp salt and toss gently. Sprinkle fillets evenly with remaining 3/4 tsp salt and black pepper. Place fillets on a grill rack coated with cooking spray and grill for 10 minutes (or desired degree of doneness), turning after 5 minutes. Serve topped with salsa.
This content was originally posted on Honest Cooking in my featured column "Cooking the Magazines".