4eachsalmon fillet4-6 oz each, wild caught preferred
1/2pintgrape tomatoessee notes
1/2eachred bell pepper
1Tbsppickled jalapeno slicesor fresh jalapeno
1Tbspjuice from jalapeno jar
3/4lbspeachfresh, about 2 medium
Quarter tomatoes and place in large bowl. Seed and stem bell pepper and dice. Add to tomatoes. Finely dice jalapeño peppers (deseed and destem if using fresh). Add to tomato mixture. Chop pickled jalapeños and add to tomato mixture. Add juice from jalapeño jar. Finely dice red onion and add to bowl. Remove pits from peaches and finely dice. Add to bowl. Chop cilantro and add to bowl along with lime juice, kosher salt, and pepper. Cover and refrigerate while you make the salmon.
Preheat grill over medium heat. Spray grill pan or basket with cooking spray. Combine first 5 ingredients in a small bowl. Stir well to combine. Sprinkle over skinless side of salmon. (If salmon is skinless on both sides, sprinkle over one side.) Place salmon skin-side down (or plain side down if skinless) on grill pan. Grill 8 minutes or until fish flakes easily with fork. Remove from grill pan and place on a serving platter. Top with salsa.
We used Wild Wonders multicolored grape tomatoes in our test, which added a fantastic array of color to the salsa.