August has arrived which means that the temperatures here in Umbria are soaring. To beat the heat, I try and organize my dinner prep first thing in the morning before it gets too hot, or I have my husband heat up the grill instead of using the oven. A few days ago, I had gone to the store in search of swordfish but came home with salmon steaks instead. Swordfish wasn’t available, and when I was trying to decide between tuna or salmon, the woman working the fish counter suggested I pick the salmon, so I took her advice. Our tomatoes are ripening fast and furious, so I decided to make a relish to top our salmon steaks and added some diced peach for sweetness along with a little minced chili pepper for spice. You could use salmon fillets in place of the salmon steaks, or even use this relish on top of grilled chicken, pork, swordfish, or tuna. When buying fresh salmon, it shouldn’t have any smell, and should be moist and vibrantly colored from deep coral to bright pink.
Deborah Mele 2016
Grilled Salmon With Tomato Peach Relish
- 1 Cup Diced Ripe Peach
- 1 Cup Diced Ripe Tomato
- 1/4 Cup Diced Red Onion
- 3 Tablespoons Minced Fresh Basil
- 3 Tablespoons Minced Fresh Parsley
- Juice from 1/2 Lemon
- 1/2 Chili Pepper, Minced (Optional)
- 6 Tablespoons Olive Oil, Divided
- Salt & Pepper
- 4 (6 Ounce) Salmon Steaks
- Mix the peaches, tomato, onion, basil, parsley, lemon juice, chili pepper, and 2 tablespoons of olive oil in a small bowl.
- Season with salt and pepper.
- Rub the salmon with the remaining oil and season with salt and pepper.
- Preheat the grill, then cook the salmon until it reaches your desired degree of doneness, about 10 minutes, turning after 5 minutes.
- Serve the salmon with the relish spooned on top.