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In a bowl combine peaches, cherries, onion, cilantro, lime juice, 1 tbsp extra virgin olive oil, and 1 tbsp peach balsamic. Cover and refrigerate until ready to use. 

Brush salmon with 1 tbsp of EVOO and season with chilli flakes, thyme, salt and pepper. Grill fish on barbeque medium to high 3-4 minutes a side until just cooked through.

Plate salmon and top with peach salsa. Serve with your favourite side!

Alternate: Bed atop spring mix for a fantastic salmon salad.

Prep: 15 minutes
Cook: 10 minutes
Makes: 4 servings