Spice-Rubbed Grilled Salmon with Fruit Trio Salsa
Grilled salmon is topped with a Fruit Trio Salsa made with mango, pineapple and peaches for this summer seasonal main course.
Servings: 4
Ingredients
For the salmon:
- 1 pound salmon filet
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon cracked black pepper
- ½ teaspoon paprika
- 1 pinch chili powder
- Avocado oil spray
For the Fruit Trio Salsa:
- 1 cup fresh pineapple diced
- 1 peach diced
- 1 mango diced
- 1 red bell pepper diced
- ½ jalapeno pepper fine diced
- ½ red onion diced
- 3 scallions chopped
- ⅓ cup fresh cilantro chopped
- 2 small limes
- 1 teaspoon kosher salt
Instructions
- Preheat grill to 400 degrees F. While grill is heating, mix together spices in a small bowl.
- Use a paper towel to pat the salmon filet dry. Spread the spice blend evenly into the cut-side of the salmon filet.
- Once grill is heated, carefully spray the grates with avocado oil spray. This will keep the salmon from sticking.
- Place salmon filet on the prepared grill, spice-rubbed side down. Set a timer for 6 minutes and don’t touch the salmon. This will create perfect grill marks without the fish sticking to the grates.
- Gently flip the filet to skin-side down, grilling for an additional 8 to 10 minutes — or until salmon reaches an internal temperature of 145 degrees F in the thickest part of the filet.
For the Fruit Trio Salsa
- Add fruit, peppers and onions/scallions to a medium bowl.
- Zest and juice limes into the bowl and fold in fresh cilantro and kosher salt. Taste, adjust salt and serve.
- Salsa can be made up to 24 hours in advance. Store in an air-tight container in the refrigerator.