GRILLED WILD SOCKEYE SALMON W/ PEACH SALSA

GRILLED WILD SOCKEYE SALMON W/ PEACH SALSA image

Yield 2 servings

Number Of Ingredients 11

2 ea. 6 oz skin on salmon fillets, coated with fresh ground pepper and sea salt
1/2 large cucumber peeled, de seeded, and chopped-medium
1/2 large red, or yellow bell pepper chopped-medium
1-1/2 Tbs. capers unwashed
8 pitted Kalamata olives chopped-medium
1/3 cup red onions chopped-fine
1 medium serrano chile, seeded, veined, and chopped-fine
1/2 cup halved grape tomatoes
juice of one lime
2 Tbs. very good extra virgin olive oil, first cold press
1 large fresh peach, peeled, pitted, and chooped-medium

Steps:

Mix all ingredients except salmon together and let meld for at least one hour covered in the fridge. Heat gas grill on high till 450F. While preheating grill remove salsa from fridge to room teperature. Grill salmon approximately 4 minutes per side starting skin side down, skin will remain on cooking grid when turned with a stanless spatula inserted gently between skin and flesh discard skin. Cook fillets till done to your liking. Remove from grill, plate, and add a generous helping of peach salsa.....Yumulius!