4 each Six ounce portions of wild caught or farm raised salmon, (prefer wild caught)
¼ cup Extra virgin olive oil
Pinch Sea salt and freshly ground pepper
1 cup Fresh Hawaiian pineapple – finely diced
1 cup Fresh peaches, finely diced
½ cup Sweet red pepper, finely diced
½ cup Red onion, finely diced
1 tablespoon Jalapeno pepper, seeded and finely diced
1 tablespoon Cilantro, chopped
1-1/2 tablespoon Honey
¼ cup Rice wine vinegar
1 Each Fresh Lime, hand squeezed
Step 1 – Combine the pineapple, peaches, onion, jalapeno and cilantro in a non-metallic bowl and set aside.
Step 2 – Whisk together the honey, rice wine vinegar and cilantro and toss with together with other ingredients and squeeze the juice of the fresh lime over the salsa. Cover and chill until ready to use.
Grilled Salmon Procedure and Presentation:
Step 1 - In a medium size non-metallic bowl, toss all the salsa ingredients together and chill for one hour or more.
Step 2 –Gently sprinkle the salmon filets with the salt and pepper. Place onto a preheated grill and cook evenly to an internal temperature of 135 degrees F, or about 4-5 minutes each side.
You may also season and bake in a preheated oven at 350 degrees F for approximately 20 minutes or until reaching an internal temperature of 135 degrees F.
Place the salmon filets onto heated dinner plates. Lovingly spoon the salsa over the filet and garnish with fresh lemon wedges and a sprig of fresh cilantro. Serve with your favorite sides and enjoy!
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