- 1/2 Red Onion, finely diced
- 1 Jalapeno, seeded and finely diced
- 1/2 lb Tomatoes, diced
- 2 Tbsp fresh Mint leaves, chopped
- 1 lbs fresh Peaches (about 1 large or 2 medium), diced with skin on
- zest of 1 Lime
- 1 Tbsp Lime Juice
- 1/2 tsp Salt, or more to taste
- 1/8 tsp Black Pepper, or more to taste
- 1 Pride of Bristol Bay Wild Salmon fillet
- 1 Tablespoon Sea Salt
- Corn Tortillas
- Peach Salsa
- Cabbage, shredded
- Avocado, sliced
Summer brings us the best produce. Tomatoes, peppers and stone fruit call come in season at the same time in our garden, so I threw together a simple salsa that is good enough to eat on a chip, but to die for in a tortilla with some grilled Pride of Bristol Bay wild salmon. This fresh peach salsa pairs so well with the salmon that all you need to season the salmon with is salt. Whether you make a taco or just use a fork to get it to your mouth, it is a simple dish that you can feel good about eating.
I am all for less dishes, and tacos is one way I achieve this goal. Plus, I feel better eating fresh ingredients which are prepared in line with clean eating. My gluten free friends can join me for this dish because I opt for soft corn tortillas, which is a healthier option. Corn tortillas are considered whole grain and typically have less carbs, calories, and fat than flour tortillas.
Avocado consumption has been linked to lower levels of bad (LDL) cholesterol. Not that anyone needs an excuse to add a slice of avocado in their tacos, but knowing that the fat you are adding is good for you might be the permission you were waiting for. You are welcome.
Combine the ingredients and let the flavors do their magic while you prep the rest. This is a pretty mild salsa, so if you like a little heat, add a second jalapeno pepper.
Warning: do not omit the salt because that is what will create the juice that helps all the flavors meld together.
Start by patting the salmon dry with a clean paper towel. Check for pin bones and remove any you find. Salt the non-skin side of the fillet. Cook the salmon to your liking (for this, I am all about less dishes, so I go with a pre-soaked cedar plank on the BBQ). The key to perfect salmon on the BBQ is to preheat the grill, and be sure not to over cook it. If using a cedar plank, be sure to soak it in water for an hour or more before grilling. Cooking times vary depending on the temperature of the grill and the thickness of the fish you have, but generally, about 10-12 minutes on a plank will do it (checking at 8 minutes).
Turn each tortilla into a taco by adding the cooked salmon, a pinch of cabbage, a spoon of peach salsa, and a slice of avocado, then fold it up to enjoy!
This recipe was developed and photographed by Nancy Ingersoll, who is also known as The Creative Resource — you can find her work on nancyingersoll.com and on instagram as @thecreativeresource. When not in her home town of San Diego, Nancy is an adventurous soul who traveled to the outskirts of Tokyo to learn the traditional soba noodle making and was taught the art of sauces and soufflés by one of James Beard Award winning Roy’s Yamaguchi’s executive chefs. Her creative spirit takes the process full service with her food photography. Nancy has photographed food for over 100 brands, including Tel Aviv’s spice market and for the largest breakfast cereal maker who is also one of the largest food corporations in the United States.
Tags: easy salmon recipe entree Grilling salmon tacos salsa