Salmon & Peach-Tomato Salsa

I picked up some wild salmon at Trader Joe's the last time I was there and had been keeping it in the freezer for future use. I remembered this Cooking Light cover recipe for Grilled King Salmon with Tomato-Peach Salsa from the July 2011 issue, and thought it would be a good one to make.

And it turns out it was. Super tasty, easy and healthy. I didn't use mint because I didn't want to buy too much and have it go to waste. Also, we only had two pieces of salmon, which were about 8 oz. each. We made the entire batch of salsa, though, and had it with other leftovers later in the week. Lastly, I didn't use grape tomatoes, but rather just regular, big tomatoes because we already had some. I think they worked fine, they just made the salsa a little more liquidy.

The only thing that didn't work so well with this recipe is that we overcooked the salmon, something we do too often. The grill was too hot, so the salmon was rather dry. But, with a lot of salsa on top, it was hard to tell it was overcooked.

I'd definitely make this recipe again, and I'd use the salsa for just about anything--including to just have with chips!