Get ready to transform your summer dining experience with a mouthwatering recipe that combines the rich, succulent flavors of perfectly grilled salmon and caramelized peaches. This isn't just another salad—it's a culinary adventure that will transport you to a sun-drenched outdoor feast, where every bite bursts with smoky, fresh, and vibrant flavors that scream summer elegance.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 2 peaches, halved and pitted
- 2 cups arugula
- 1/4 cup chimichurri sauce
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Preheat your grill or grill pan to medium-high heat (around 400-450°F). Ensure grates are clean and lightly oiled to prevent sticking.
- Pat salmon fillets dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Brush with olive oil to help prevent sticking and enhance browning.
- Prepare peaches by halving and removing the pit. Lightly brush peach halves with olive oil and season with a pinch of salt.
- Place salmon fillets skin-side down on the hot grill. Cook for approximately 4-5 minutes without moving, allowing the skin to become crisp and golden.
- Carefully flip salmon and cook for an additional 2-3 minutes, or until fish reaches an internal temperature of 145°F and flakes easily with a fork.
- Simultaneously, place peach halves cut-side down on the grill. Grill for 2-3 minutes until grill marks appear and peaches are slightly caramelized.
- Remove salmon and peaches from grill. Let salmon rest for 2-3 minutes to retain moisture.
- Arrange fresh arugula on serving plates as a base. Place grilled salmon on top of arugula.
- Slice grilled peaches and arrange around the salmon.
- Drizzle chimichurri sauce generously over salmon and around the plate.
- Serve immediately while salmon is warm and peaches are still slightly charred. Enjoy your summer salmon salad!
Tips
- Temperature is Key: Ensure your grill is at the right heat (400-450°F) for achieving that perfect crispy salmon skin and beautiful grill marks on peaches.
- Pat Salmon Dry: Always pat salmon fillets dry before seasoning to help achieve a better sear and prevent sticking.
- Don't Overcook: Salmon is best when it's just cooked through. Remove from heat when it reaches an internal temperature of 145°F to keep it moist and tender.
- Oil Your Grates: Lightly oil grill grates to prevent sticking and make flipping easier.
- Let Salmon Rest: Allow salmon to rest for 2-3 minutes after grilling to help retain its juices and ensure maximum flavor and tenderness.
- Fresh Ingredients Matter: Use ripe, in-season peaches and fresh arugula for the best taste and presentation.
Nutrition Facts
Calories: 436kcal
Carbohydrates: 18g
Protein: g
Fat: 30g
Saturated Fat: 4g
Cholesterol: 70mg
