At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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 small bowl. Cover; refrigerate at least 1 hour.
Heat gas grill on medium or charcoal grill until coals are ash white.
Meanwhile, combine all glaze ingredients in small bowl. Place salmon onto grill, skin-side down. Brush salmon with glaze. Close lid; grill 6 minutes. Brush salmon with remaining glaze. Continue grilling until fish flakes with fork (9 to 10 minutes). 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 until fish flakes with fork (10 to 12 minutes).
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
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