Just a hint of crushed red pepper gives this fresh fruit salsa an extra kick when paired with the sweet glaze on this salmon.
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Salsa
2 medium (1 cup) fresh peaches, peeled, coarsely chopped
1 kiwifruit, peeled, coarsely chopped
2 tablespoons thinly sliced green onions
2 tablespoons chopped fresh parsley
1 tablespoon lime juice
14 teaspoon crushed red pepper flakes
Glaze
14 cup Land O Lakes® Butter, melted
14 cup firmly packed brown sugar
34 teaspoon ground cinnamon
12 teaspoon salt
14 teaspoon ground cumin
14 teaspoon ground nutmeg
14 teaspoon crushed red pepper flakes
Salmon
1 (1 1/2-pound) salmon fillet
STEP 1
Combine all salsa ingredients in bowl. Cover; refrigerate at least 1 hour.
STEP 2
Heat gas grill on medium or charcoal grill until coals are ash white.
STEP 3
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.
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.
Fresh from the market or straight from the tree, fresh peach season only comes once a year. Get them while they are at their best and enjoy peach cobbler, peach pie or a scrumptious tart.
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