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This is one of my favorite summer recipes!  Its fresh, offers fruit and healthy oils, and can be modified to include your preferred flavors.  I make this salsa with nectarines, and put it on all sorts of fish.

Salsa:  Prepare less than 1 hour before.   Toss ingredients.

1 medium size peach, diced

1 avocado, pealed and diced

3 green onions, tops

1/4 cup fresh cilantro

1 jalapeno pepper seeded and chopped

2 tablespoons of lime juice or juice of a lime

 

4 Salmon steaks, or two large fillets cut, with skin/scales removed.

Rub both sides of Salmon with olive oil and  1 crushed clove or tsp of garlic, and season with a pinch of salt and pepper.  Place on pre-heated grill, grill basket or block, and cook approx. 5 minutes on each side or until Salmon is somewhat flaky.   Sqeeze lemon onto fish.   Be sure not to overcook or blacken as this will dry out the fish.

Salsa:  Prepare and refrigerate at up to 1 hour before.   Toss ingredients.

1 medium size peach, diced

1 avocado, pealed and diced

3 green onions, tops

1/4 cup fresh cilantro

1 jalapeno pepper seeded and chopped

2 table sp0onof lime juice or juice of a lime

Place salmon on place and spoon salsa over top.

Servings: 4

Serve with a fresh green salad.

 

 

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