Chef’s Corner/Recipe of the Month
Grilled Salmon with Peach Salsa
| Red Pepper | 1/2 each (diced) |
| Red Onion | 1/2 each (diced) |
| Jalapenos | 1 oz (diced) |
| Lemon | 1/2 each (juiced) |
| Cilantro | Teaspoon (chopped) |
| Rice Vinegar | 1 Teaspoon |
| Chili Oil | 2 Teaspoon |
| Peaches | 2 each (Diced) |
| Sugar | 1 Teaspoon |
| Salmon | 4 each (6 oz fillets) |
| Salt | To Taste |
| Pepper | To Taste |
| Oil | As Needed |
Salsa
Combine and mix all ingredients, season with salt and pepper. Chili oil can be replaced with any oil plus cayenne pepper or leave out cayenne for a less spicy option. Rice wine vinegar can be replaced with white vinegar.
Plating
Salt and pepper salmon fillets, brush with oil and grill. Warm the peach salsa and plate with grilled fillets. Serve with any side of vegetables and starch, then enjoy.
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