• Listen Live
  • Connecticut Public
  • CPTV
  • WNPR
  • Donate
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Faith Middleton's Food Schmooze

Search Recipes

  • Home
  • Recipes
    • Thanksgiving
    • Christmas
    • Easter
    • Grilling
    • Breakfast
    • Breads
    • Dessert
    • Chocolate Everything!
    • Drinks
    • Entreés
    • Sandwiches
    • Side Dishes
    • Salads
    • Soups
    • Sauces
  • Faith’s Favorites
    • Wines
    • Cookbooks
  • Tips
  • Food Notes
  • Listen
    • The Food Schmooze Episodes
    • The 60-Second Food Schmooze
  • Videos
  • Get the Podcast

Grilled Salmon Is Magic with Fresh Peach-Jalapeño Salsa

Mike/flickr creative commons
Mike/flickr creative commons

Everybody knows them as The Neelys, Pat and Gina, the husband and wife cooking team on The Food Network. In their cookbook, Back Home with The Neelys, we discovered a recipe that is fresh as a summer breeze—grilled salmon, topped with a salsa or “relish” of chopped peaches, jalapeño, red onion, and lime juice. Not only is this crazy easy to make, the salsa can be made the night before.

The Neelys wisely call for removing the jalapeño’s seeds before you dice it, so that the pepper adds a note of heat without being too hot. A touch of sugar balances the whole recipe nicely, along with the sweetness of the peaches against the zing of the lime and red onion.

Faith adapts this recipe just a bit by cutting her fresh peaches in half and dipping the cut sides in white sugar. She grills them cut-side down until they caramelize, watching them carefully so they don’t burn, and then she chops them and makes the salsa. It’s an extra little step, but the peaches are amazing this way.

Video: Watch Chris Prosperi’s tip for how to make your grill a non-stick grill so your fish doesn’t stick and comes out perfect every time.

Grilled Salmon Is Magic with Fresh Peach-Jalapeño Salsa
Votes: 3
Rating: 3
You:
Rate this recipe!
Print Recipe
Recipe from Back Home with the Neelys by Pat and Gina Neely, pubished by Knopf, 2014
  • CourseMain course
Servings
4
Servings
4
Grilled Salmon Is Magic with Fresh Peach-Jalapeño Salsa
Votes: 3
Rating: 3
You:
Rate this recipe!
Print Recipe
Recipe from Back Home with the Neelys by Pat and Gina Neely, pubished by Knopf, 2014
  • CourseMain course
Servings
4
Servings
4
Ingredients
  • 2 peaches firm, but ripe, chopped into small pieces
  • 1/2 red onion small, finely chopped
  • 1 jalapeño pepper seeded and finely diced
  • 1/2 lime juice of
  • 1 teaspoon sugar
  • kosher salt
  • black pepper freshly ground
  • 4 salmon fillets, 6 ounces each
Servings:
Instructions
  1. Combine the peaches, onion, jalapeño, lime juice, and sugar in a small bowl. Season with salt and pepper, and let stand at room temperature while you prepare the salmon.
  2. Heat grill to medium-high heat.
  3. Season the salmon fillets on both sides with salt and pepper. Using a clean tea towel, wipe grill grates with olive oil. Grill salmon on each side for 4 minutes. Service topped with peach relish.

Reader Interactions

Comments

  1. Mary Murray says

    July 10, 2014 at 12:46 pm

    Grilled Salmon with Fresh Peach-Jalapeno Salsa recipe. What is .5 red onion, and .5 lime juice? Thank you for your reply.

    Reply »
    • Beth Messina says

      July 10, 2014 at 1:05 pm

      “.5” refers to 1/2 or one-half.

      Reply »
    • Lori Mack says

      July 16, 2014 at 8:32 pm

      I understand why that sounds confusing! Faith here. Sometimes the network system changes amounts. the .5 simply means “one half,” so one half an onion and one half of a lime, squeezed. Hope it turns out well! Cheers, Faith

      Reply »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

facebook

Recent Comments

  • Robyn Doyon-Aitken on Freezer-to-Oven Whole Turkey
  • Robyn Doyon-Aitken on Jacques Pepin’s Store-Bought Pizza Dough Apple Galette
  • Robyn Doyon-Aitken on Pimm’s Cup
  • Debbie on Pimm’s Cup
  • Dee on The Fluffiest Scrambled Eggs. Ever.

Featured Cookbook

GET A TASTE OF THIS BOOK

Footer

© 2023 Connecticut Public

  • Listen to the Food Schmooze on WNPR
  • About The Food Schmooze & Team
  • Listen Live to Connecticut Public Radio at WNPR.org
  • Contact The Food Schmooze
  • Audience Care
  • Underwriting / Sponsorship
  • Privacy Policy & Terms of Use