- HP
Spice-Rubbed Grilled Salmon with Fruit Trio Salsa
Grilled salmon is topped with a Fruit Trio Salsa made with mango, pineapple and peaches for this summer seasonal main course.
Ingredients
Instructions
- Step 1
Preheat grill to 400 degrees F. While grill is heating, mix together spices in a small bowl.
- Step 2
Use a paper towel to pat the salmon filet dry. Spread the spice blend evenly into the cut-side of the salmon filet.
- Step 3
Once grill is heated, carefully spray the grates with avocado oil spray. This will keep the salmon from sticking.
- Step 4
Place salmon filet on the prepared grill, spice-rubbed side down. Set a timer for 6 minutes and don’t touch the salmon. This will create perfect grill marks without the fish sticking to the grates.
- Step 5
Gently flip the filet to skin-side down, grilling for an additional 8 to 10 minutes — or until salmon reaches an internal temperature of 145 degrees F in the thickest part of the filet.
For the Fruit Trio Salsa:
- Step 6
Add fruit, peppers and onions/scallions to a medium bowl.
- Step 7
Zest and juice limes into the bowl and fold in fresh cilantro and kosher salt. Taste, adjust salt and serve.
- Step 8
Salsa can be made up to 24 hours in advance. Store in an air-tight container in the refrigerator.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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