Spice-Rubbed Grilled Salmon with Fruit Trio Salsa (Edit recipe)

Summer might be winding down, but there’s plenty of seasonal brightness in this Spice-Rubbed Grilled Salmon topped with Fruit Trio Salsa. The freshness of this pescatarian delight has a bit of a kick from the spice rub, which is balanced by the sweetness from pineapple, mango and peach.

20 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	207
Fat:	7 g
Carbohydrates:	14 g
Protein:	22 g
Cholesterol:	54 g
Sodium:	892 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

by Reed Dunn

View original recipe

Serves: 4

Ingredients

1 lb Wild Caught Salmon Filet
2 tsp Kosher Salt
.5 tsp Garlic Powder
.5 tsp Ground Fresh Black Peppercorns
.5 tsp Paprika
pinch Chili Powder
Avocado Oil, spray
1 cup Pineapple, fresh, diced
1 Peaches, diced
1 Mango, diced
1 Red Bell Pepper, diced
.5 Jalapeño, fine diced
.5 Red Onion, diced
3 Green Onion (Scallion), chopped
.333 cup Cilantro, chopped, fresh
2 Lime, small
1 tsp Kosher Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 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.