Spice-Rubbed Salmon with a Peach Pico de Gallo

Spice-Rubbed Salmon with a Peach Pico de Gallo

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

1 lb of Salmon Filets, skin removed and sliced into 4 portions (I prefer Coho or Atlantic Salmon because of the mild flavor)

½ tsp Cumin for the salmon and ¼ tsp for the Pico de Gallo

½ tsp smoked paprika

½ tsp garlic powder

1 TBSP Extra Virgin Olive Oil, plus a little more to drizzle on the Pico de Gallo

1 peach, pitted, and diced

1 tomato, diced

1 cucumber, peeled, seeded, and diced

Juice of ½ a lime

¼ cup fresh cilantro

¼ tsp sea salt

¼ tsp black pepper

Directions:

1. Heat a large skillet to medium, then add the olive oil. 

2. Add the 4 salmon filets to the skillet and cook for 4 minutes per side.

3. Meanwhile, combine the diced peach, tomato, cucumber, lime, and cilantro in a bowl, then season with the ¼ tsp each of cumin, salt and black pepper. Stir to combine, then set aside.

4. Once the salmon is done to your liking, serve on 4 plates, then top with the peach Pico de Gallo. 

5. Add rice or quinoa for a complete meal. 

Notes:

• This meal pairs perfectly with a glass of sauvignon blanc, pinot grigio, or vinho verde. 

• This is a terrific meal for weeknights since you can have it on the table in 25 minutes. You can easily make the Pico de Gallo while the salmon cooks. 

Bon Appetit!