Marinated Grilled Salmon with Ginger Peach Salsa

Grilled salmon is a delicious summer barbecue treat. This ginger peach salsa is not only a very colourful accompaniment but is also very refreshing, as it is sweet, salty and a little bit spicy.

Salmon Marinade

• 4 salmon fillets
• 1/4 cup light soy sauce
• Juice of 1/2 a lime
• 1 tbsp water
• 1 clove of garlic finely minced
• 2 tsp liquid honey
• Pinch of black pepper

Ginger Peach Salsa

• 2 large, or 3 small peaches peeled and diced into small pieces
• 1 tsp grated fresh ginger
• Grated zest of 1 lime
• Juice of 1/2 of 1 lime
• 1 tsp brown sugar
• 1 tbsp chopped fresh cilantro
• 1/4 of 1 small red onion (or about 2 tbsp.) finely chopped
• Pinch of salt (or more to taste if desired)
• Pinch of black pepper
• 1 jalapeno pepper, seeds removed, diced into very small pieces (optional – you may also substitute dried chili flakes for the fresh jalapeno pepper)

1. Prepare salsa. In a mixing bowl, combine all of the salsa ingredients and gently mix well. Place in refrigerator for at least 15 minutes to allow flavours to combine well.
2. Prepare marinade. In a shallow bowl or plastic container, combine all marinade ingredients. Whisk together with a fork until well combined. Place salmon fillets skin side up in the marinade. Cover and refrigerate for 15 to 25 minutes. Do not allow salmon to remain in marinade too long or the acid from the soy sauce and lime juice will begin to cook the fish.
3. Remove salmon from marinade and grill on barbecue to desired doneness (about 10 to 15 minutes). You may also cook salmon in a frying pan or bake in the oven. Serve salmon immediately. Spoon salsa over top of each piece of fish or serve on the side. Garnish with additional cilantro and a lime wedge if desired.