Having a subscription to Cooking Light is like receiving a new cookbook in my mailbox each month! I got a great deal through Callie back in March and have been enjoying it ever since. Normally, I tear out magazine recipes, slip them in page protectors and file them away in my recipe binders, but Cooking Light is just too pretty to destroy. As much as I love my cookbooks, my Cooking Light magazine library has become my go to location for those uninspiring cooking slumps that creep up on me every now and then. Yes, even foodies need a kick in the pants every now and again.
I have a little bit of extra time on my hands right now and while meal planning this week, I decided to mix it up with an entire week of new recipes. Everything came out of either the July issue of Cooking Light, or my head. We are on a post vacation detox and healthy meals have been a must! (my poor skin is craving the detoxing, too) Since the produce this time of year is bright, fresh and so abundant, the cover recipe was calling my name. Grilled salmon topped with fresh peaches tossed with tomatoes, citrus, basil and mint was happiness on a plate. It also came out looking JUST like the cover. I love it when that happens.
Grilled Salmon with Tomato Peach Salsa
recipe from Cooking Light
1 chopped peach
3/4 cup quartered grape tomatoes
1/4 cup thinly sliced onion
3 Tbsp. chopped mint leaves
3 Tbsp. chopped basil leaves
2 Tbsp. fresh lemon juice (about the juice of one lemon)
1 Tbsp. extra virgin olive oil
1 Tbsp. honey
1 jalapeno pepper, thinly slices
1 tsp. Kosher salt
Mix all above ingredients in a small bowl. Let the flavors mingle and hang out together in the fridge for at least 30 minutes.
2 wild salmon fillets (about 6 ounces each), or a fillet per person you are serving
Season salmon with kosher salt, fresh garlic and lemon juice. Grill for 15-20 minutes, or until it flakes.