Tom's Grilled Salmon with Spicey Peach Salsa

Ingredients

• 4 5-6 ounce wild caught salmon fillets with skin
• Celia's Lemon Mango White Balsamic Vinaigrette
• Salt and freshly ground black pepper
• For the Fresh Peach Jalapeno Salsa:
• 2 cups diced fresh ripe peaches
• 1 Roma tomato, seeded and diced
• 1 jalapeno pepper, seeds removed, finely chopped
• ¼ cup chopped red onion
• ¼ cup chopped fresh cilantro
• 1 tablespoon freshly squeezed lime juice
• ½ teaspoon salt

Directions

1. Combine all the salsa ingredients in a bowl and refrigerate until ready to use
2. Brush both sides of the salmon fillets with vinaigrette, sprinkle with some salt and pepper
3. Heat the grill to medium-high and brush the cooking grates with oil.
4. Lay the salmon skin side up (flesh side down) on the grill and grill for 3-4 minutes depending on the thickness of the fillets. Turn over and grill the other side for another 3-4 minutes.
5. Serve immediately topped with Fresh Peach Jalapeno Salsa.
6. NOTE: This is also wonderful pan-fried. Just follow the same instructions of heating the pan over medium-high heat, adding a little oil, and frying each side for 3-4 minutes.

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