Grilled Salmon With Mango Peach Salsa, Sunset Spritz, and The True Love Experiment

Ingredients

For the Salmon:

• 4 salmon fillets (about 6 ounces each)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 lemon, sliced

For the Mango Peach Salsa:

• 1 ripe mango, peeled and diced
• 1 ripe peach, peeled and diced
• 1/4 cup red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 jalapeño, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions

Prepare the Salsa:

• In a medium bowl, combine the mango, peach, red onion, red bell pepper, jalapeño, and cilantro.
• Squeeze the lime juice over the mixture, and season with salt and pepper to taste.
• Stir well to combine, and set aside to let the flavors meld while you prepare the salmon.

Preheat the Grill:

• Preheat your grill to medium-high heat (about 400°F or 200°C).

Season the Salmon:

• Pat the salmon fillets dry with paper towels.
• Rub each fillet with olive oil, then season with salt, pepper, smoked paprika, and garlic powder.

Grill the Salmon:

• Place the salmon fillets skin-side down on the grill.
• Grill for 4-5 minutes on one side, then carefully flip and grill for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
• Remove from the grill and let rest for a few minutes.

Serve:

• Plate the grilled salmon fillets and top each with a generous scoop of mango peach salsa.
• Garnish with lemon slices and additional cilantro if desired.