Grilled Wild Salmon with Peach Relish
Author: 
Serves: 4
 
Recipe by Chef Bryan of Haggen Market Street Catering
Ingredients
Peach relish:
  • 6 ripe peaches
  • 1 small shallot, minced
  • 10 large basil leaves, chiffonade
  • 2 Tbsp red wine vinegar
  • 1 Tbsp extra virgin olive oil
  • 2 Tbsp canola oil
  • 2 tsp salt
  • ½ tsp ground black pepper, fresh
Salmon:
  • 2 Tbsp extra-virgin olive oil plus more for brushing
  • 1 whole salmon fillet, skin on
  • Kosher salt and fresh black pepper to taste
  • 1 lemon, sliced
Instructions
  1. Cut peaches in half, remove pit and cut into a large dice. Add remaining relish ingredients and mix well.
  2. Pat salmon dry. Check the fish for pin bones and remove them with a pair of tweezers. Brush both side of salmon with olive oil and season with salt and pepper.
  3. Brush grill grates with oil and preheat grill to medium-high heat. Place salmon on grill flesh side down. Grill for 2–3 minutes. To get grill marks rotate salmon 90° and grill for another 2–3 minutes. Gently flip and grill for an additional 4–10 minutes, depending on thickness of the fillet.
  4. Tip: When white beads appear on the surface and sides of the fish, it’s a sign that it’s overcooking.
  5. Arrange slices of lemon on grill and grill until golden brown and fragrant. Carefully transfer salmon to a large platter and serve with lemon slices and peach relish.
Recipe by Northwest Fresh at https://nwfresh.haggen.com/grilled-wild-salmon-with-peach-relish/