Salmon is my favorite fish to grill because the texture can handle the intense heat of gas or charcoal cooking. Grilling adds a smokiness to salmon without it overpowering its natural flavors and wrapping it in bacon, well does it get any better? The hearty bacon creates a lovely layer of crispiness that surrounds the juicy fish.
Peach salsa is a delight all on its own, but topping the salmon with a golden spoonful, adds a hint of sweet heat that completes the dish. You can double this recipe for parties or larger groups and the salsa can be made one day ahead and stored in the refrigerator. Happy Summer!
1 1/4 pounds salmon
4 slices, no nitrates Applewood smoked bacon
1 large peach
1 sprig fresh cilantro
1/2 Serrano chili
1. Heat the grill to 375 degrees or light a charcoal grill, until the coals are light grey. Dice the peach and place it in a small bowl. Rough chop the cilantro and add it to the same bowl, along with the juice of 1 lime.
2. Mince half the Serrano chili and add it to the peach mixture, stir to combine. Place the salsa in the refrigerator until ready to use.
3. Remove the salmon from the refrigerator and slice it into 4 fillets, about 5 ounces each. Wrap a piece of bacon around each fillet, securing it with toothpicks on each end.
4. Drizzle each fillet with olive oil and sprinkle with salt and pepper. Place each fillet on the grill, flesh side down and cook for 4 minutes.
5. Flip the salmon over and cook on the other side for 4-5 minutes or until done to your liking.
6. Remove the salmon from the grill and place on a platter or wood board and dollop a spoonful of peach salsa on top. Enjoy!