It’s peach season and what better way to celebrate than this delectable Barbecue Salmon with Grilled Peach Salsa from one of my favourite Paleo creators, Danielle Walker at Against All Grain. This one is from her Meals Made Simple cookbook.
Serve with a healthy side of greens and you have a complete meal!
Prep time: 12 minutes
Cook time: 10 minutes
1 (2 pound) wild salmon fillet with skin on
¼ cup of BBQ dry rub (recipe below!)
For the salsa:*
1 tsp melted ghee or coconut oil
2 large ripe peaches, pitted and halved
1 large avocado, pitted and diced
5 fresh basil leaves, chopped
2 tbsp diced red onion
1 tsp fresh lime juice
¼ tsp sea salt
*I’ll often double this recipe because who doesn’t love a little extra peach salsa?
- Slice the salmon evenly into 6 fillets and spread the rub all over the top and sides.
- Preheat a grill or grill pan to medium-high heat.
- Sear the salmon fillets, skinless side down first. Close the grill lid and cook for 2 minutes on the first side. Do no move them until it is time to flip them over.
- Using tongs in one hand and metal spatula in the other, carefully turn the fish over so that the skin side is down, and reduce the heat to medium.
- Close the grill lid and finish cooking for another 3 to 5 minutes, depending on the thickness of the fillets. The salmon will start to flake along the centre of the fillet when it’s done.
- Rub the melted ghee on the peach halves and grill, cut side down, for 2 minutes.
- Chop the grilled peaches and mix with the remaining salsa ingredients. Spoon the salsa over the salmon and serve.
Barbeque Dry Rub
I like to make this ahead of time and have it on hand for all sorts of grilling creations!
Yield: 1 ½ cups
Prep time: 5 minutes
1/3 cup coconut crystals (omit for Whole 30)
¼ cup paprika
¼ cup chili powder
1 tbsp garlic powder
1 tbsp coarse sea salt
1 tbsp dry mustard
2 tsp dried oregano leaves
2 tsp ground cumin
¾ tsp cracked black pepper
½ tsp cayenne pepper (omit for the kiddos if they don’t like spicy)
Mix all ingredients together in a small bowl. Store in an airtight container in the pantry for up to 3 months.