From My Carolina Kitchen
Salsa:
1 cup peeled and chopped peaches
¾ cup grape tomatoes, halved
¼ cup thinly vertically sliced red onion
3 – 4 tablespoons fresh basil leaves, julienned
2 tablespoons freshly squeezed lemon or lime juice
1 tablespoon extra-virgin olive oil
1 tablespoon honey
1 jalapeño pepper (optional), seeds and ribs removed, chopped
Kosher salt
Salmon:
4 (6 ounce) wild caught salmon fillets, cut into 4 servings
1 tablespoon grape seed oil, or other neutral tasting oil, such as canola
Kosher salt and freshly ground black pepper to taste
Combine the first 8 ingredients in a bowl and taste for seasonings, adding salt to taste. Set aside for flavors to blend while you cook the salmon.
Preheat the oven to broil. Arrange the pieces of fish in one layer, skin side down, on an unheated broiler tray or large sheet pan lined with heavy duty foil for easier clean-up. Smear the fish with the oil and season with salt and freshly ground black pepper. Place the fish under the broiler about three inches from the source of heat. Broil about six to eight minutes or just until the pieces are cooked through and the top of the fish starts to brown. It’s not necessary to turn the fish. If the fish begins to brown too much, turn the oven to 400 degrees F and bake for a few minutes until they achieve your desired degree of doneness. Remember not to overcook the fish, because if you do, it becomes dry. Allow to sit for a few minutes, then serve with the tomato peach salsa.
Adapted from Cooking Light, serves 4