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 creates a lovely layer of crispiness that surrounds the juicy fish.
King Salmon from Alaska is what I venture out to buy during the summer. This type of salmon is plump and fattier (in a good way) than Coho or Sockeye Salmon, which you can find fresh frozen year round.
Fresh peaches are something we also need to take advantage of this time of the year and making a salsa to dollop on top of freshly grilled fish is the ticket to a great meal. Adding a golden spoonful of fresh peaches mixed with a fresh chili, cilantro and lime juice adds a hint of sweet heat that completes this dish.
1 1/4 pounds salmon, cut into 4 fillets
4 slices, no nitrates smoked bacon
1 large peach
1 sprig fresh cilantro
1/2 Serrano chili
1. Heat grill to 375 degrees or light a charcoal grill, until coals are light grey. Dice peach and place it in a small bowl. Rough chop cilantro and add it to same bowl, along with juice of 1 lime.
2. Mince half of Serrano chili and add it to peach mixture, stir to combine. Place salsa in refrigerator until ready to use.
3. Remove salmon from 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 grill, flesh side down and cook for 4 minutes.
5. Flip salmon over and cook on other side for 4-5 minutes or to your liking. Remove salmon from grill and place on a platter and dollop a spoonful of peach salsa on top. Enjoy!