Marinated Grilled Salmon with Ginger Peach Salsa
Courtesy of B.C. Tree Fruits Limited
 
Serve With:
Steamed buttered rice
Servings: 4
Prep Time: 20 Min.
Cook Time: 15 Min.
Marinate: 15 Min.
What you need:
Marinade:
* 4 salmon fillets
* 1/4 c. light soy sauce
* Juice of 1/2 of 1 lime
* 1 Tbsp. water
* 1 clove of garlic finely minced
* 2 tsp. liquid honey
* pinch of black pepper

Ginger Peach Salsa:
* 2 large, or 3 small peaches peeled and diced into small pieces
* 1 tsp. grated fresh ginger
* grated zest of 1 lime
* Juice of 1/2 of 1 lime
* 1 tsp. brown sugar
* 1 Tbsp. chopped fresh cilantro
* 1/4 of 1 small red onion (or about 2 Tbsp.) finely chopped
* Pinch of salt (or more to taste if desired)
* pinch of black pepper
* 1 jalapeno pepper, seeds removed, diced into very small pieces (optional)
*Note: You may substitute dried chili flakes for the fresh jalapeno pepper
What to do:
1. Prepare salsa. In a mixing bowl, combine all of the salsa ingredients and gently mix well. Place in refrigerator for at least 15 min. to allow flavors to combine well.
2. Prepare marinade. In a shallow bowl or plastic container, combine all marinade ingredients. Whisk together with a fork until well combined.
3. Place salmon fillets skin side up in the marinade. Cover and refrigerate for 15 to 25 min. Do not allow salmon to remain in marinade too long or the acid from the soy sauce and lime juice will begin to cook the fish.
4. Remove salmon from marinade and grill on barbeque to desired doneness (about 10 to 15 min.). You may also cook salmon in a frying pan or bake in the oven.
5. Serve salmon immediately. Spoon salsa over top of each piece of fish or serve on the side. Garnish with additional cilantro and a lime wedge if desired.

For more great fruit recipes, visit www.bctree.com
Nutritional information:
Calories: 228;   Total Fat: 6g;   Total Carbs: 20g;   Fiber: 2g;   Protein: 26g;