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Just a hint of crushed red pepper gives this fresh fruit salsa an extra kick when paired with the sweet glaze on this salmon.
Combine all salsa ingredients in bowl. Cover; refrigerate at least 1 hour.
Heat gas grill on medium or charcoal grill until coals are ash white.
Combine all glaze ingredients in bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling 9-10 minutes or until fish flakes with fork. Serve with salsa.
*Substitute 1 cup frozen peaches, thawed, coarsely chopped.
Oven Directions: Heat oven to 425°F. Place salmon onto aluminum foil-lined 15x10x1-inch baking pan. Brush with glaze. Bake 6 minutes; brush with remaining glaze. Continue baking 10-12 minutes or until fish flakes with fork.
Dietary Fiber: 1g
The peach kiwi salsa is the best. Since the peach kiwi salsa is my husbands favorite part I sometimes don't even bother with making the glaze. Definitely give this one a try.
I made this last night for a small dinner party and got rave reviews. The only substitution I made was powdered red pepper instead of pepper flakes. I will do this again!
I didn't use the red pepper flakes, turned out well. I used 2 fillets for a half recipe, and worked very well.
I made this when my we had guests. It was an easy recipe to follow and produced wonderful results. The brown sugar glaze was delicious. I will defiantly make it again.
I personally thought that it was way too sweet.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1498
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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