Warm grilled salmon is topped with a cool, sweet peach, basil and tomato topping in this easy recipe. It will be a dinner hit!
First, some news: I bought a house!
Years ago, I really wanted to buy a house but I couldn’t find what I wanted in my price range. Instead, we rented a larger house and I kept saving money. Last year, I was ready again. I’d saved a bigger downpayment to extend my buying power. But the pandemic had slowed the housing market — few things were coming on and those that did were super competitive. I kept looking, touring home after home.
Then, last month, after a year of touring homes, I finally closed on a house.
I am so excited. So are my kids.
Now, if we could just finish unpacking already. Why is unpacking so hard?
In the meantime, I am having a ball cooking in my new kitchen (even if it isn’t totally unpacked) and on my beautiful new gas grill.
Moving has changed how we cook. These days, we are grilling almost every night. From foil packet veggies to grilled chicken, it’s so much fun. Then, we often eat al fresco on our new deck. I love it all so much.
When it comes to grilling, we grill everything. I’ve even made dessert on the grill. It was inevitable that seafood would hit the grill at the new house.
This recipe — Grilled Salmon with Peach, Basil and Tomato Topping — combines two things I adore: fresh salmon and a salad-like topping that lends a contrasting element to the dish. Every bite of warm savory salmon with the cool, sweet basil, peach and tomato topping is a delight.
There are two parts to this recipe: Grilling the salmon and making the topping. The topping, it should be noted, should be made first. It needs to sit for a while, letting the flavors mingle and mix to create a delightful contrast. I’d recommend making it at least 30 minutes in advance — but if you can make it a few hours before you eat, even better.
Then there’s the grilling of the salmon. Grilling salmon is a little harder than, say, a chicken breast, because the salmon wants to fall apart. But with good technique (and a little practice), it’s totally doable. The key is to ensure that the salmon is brushed all over with oil and, also, to let the salmon cook skin-side down almost all the way through. This will help it create a nonstick barrier with the salmon.
As an added bonus, the grilled skin will get all crispy and flavorful — yum.
All together, this recipe is a fresh, flavorful combination of flavors and temperatures. Delightful.
What’s your favorite thing to grill?
For the peach bruschetta
- 1 peach, pitted and diced
- 2/3 cup diced fresh tomatoes
- 1 clove garlic, minced
- 2 tablespoons chopped fresh basil
- Salt and pepper, to taste
For the salmon
- 1 lb salmon, cut into 4 filets (with skin)
- 1 tablespoon olive oil
- Salt and pepper
- Start by preparing the peach, basil and tomato topping. In a small bowl, stir together the diced peach, diced tomato, garlic and basil. Season generously with salt and pepper and stir well.
- Cover and place in the fridge for at least 30 minutes so the flavors mingle and mix.
- Once you’re ready to cook, heat your gas grill to its medium setting or prepare charcoals for grilling. You want the grill to be between 400 and 500 degrees Fahrenheit when you start cooking.
- Brush the salmon all over with olive oil (including on the skin side). Season the pink side generously with salt and pepper.
- Place the salmon on the grill, skin side down, and cook without disturbing for 7-10 minutes, or until the skin is crisp and easily releases from the grill. Use a spatula to flip the salmon and cook for an additional 2-3 minutes to desired doneness.
- Remove the salmon from the grill and arrange on plates. Spoon the peach, basil and tomato topping over each piece of salmon. Serve.