Grilled Salmon and Peach Summer Salad

The Fresh Market had some really nice salmon yesterday and perfectly ripe peaches arrived this week in my CSA so I decided to combine the two in a lovely summer salad.  The peaches are lightly grilled to bring out their sweetness and everything is tossed in a cilantro lime vinaigrette like this one from Epicurious.  You can make this ahead of time and store in the fridge.

This salad is summer cuisine at its best with my favorite summer produce: sugar snaps, peaches and corn!

DSC_0078What to buy (serves 2):

  • 2 ripe peaches, halved and pitted
  • 2 salmon fillets with skin
  • about 2 cups fresh corn kernels (from 2 ears)
  • 4 cups arugula
  • 1 cup sugar snap peas, cut into bite-size pieces
  • 1/4 cup feta, crumbled
  • salt and pepper

for the vinaigrette:

  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground coriander
  • 2 tablespoons olive oil
  • 1 tablespoon chopped cilantro

What to do:

  • to make the dressing combine all ingredients well
  • pat salmon dry with a paper towel and season with salt and pepper on both sides
  • preheat your grill to high
  • lightly spray peach slices with an oil mister or cooking spray and grill peaches until grill marks are present on both sides, 3 to 5 minutes
  • remove peaches, allow to cool and cut into both-size pieces
  • meanwhile, place salmon fillets on grill, skinless side down
  • close the grill lid and cook 1-3 minutes on the first side, depending on how thick the fillets are
  • remove salmon when fillets are opaque
  • combine corn, arugula and sugar snaps and divide among two plates
  • place a piece of salmon on each salad and drizzle with cilantro vinaigrette
  • sprinkle with feta and grilled peaches
  • add salt and pepper to taste

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