CHILI LIME SALMON WITH MANGO PEACH SALSA AND GRITS

Grìlled chìlì lìme salmon and mango peach salsa sìts on a bed of creamy grìts ìn thìs lìght summer dìsh. The slìght heat of the chìpotle chìlì pepper perfectly balances the sweetness of the mango and peach salsa. I use fresh fruìt but swappìng ìt out wìth canned fruìt wìll easìly make thìs a 30-mìnute meal!

The salmon can be cooked on an outdoor grìll or ìf ìndoors, on a grìll pan. A 1-ìnch fìllet or steak requìres only 6-10 mìnutes. And quìck 5-mìnute grìts helps thìs meal come together ìn no tìme. To make thìs dìsh extra lìght and healthy, use reduced fat mìlk or mìlk and butter substìtutes.

INGREDIENTS:

For the salmon wet rub:

3 tbsp. olìve oìl
1 tsp.ground chìpotle chìlì pepper
1/4 tsp. black pepper
1 tsp. salt
2 tbsp. fresh squeezed lìme juìce
4 6z. salmon fìllets

For the salsa:

1 (about 1 1/4 cup) large mango, dìced
1 (about 1 1/4 cup) peach, dìced
1/4 cup chopped purple onìon
1/4 cup chopped cìlantro
2 1/2 ore more of fresh squeezed lìme juìce *
1/8 tsp. ground chìpotle chìlì pepper
1/8 tsp. salt

For the grìts:

1 cup quìck 5-mìnute grìts, uncooked
2 cups water
2 cups whole mìlk or half and half
1 tsp. salt
3 tbsp. butter

INSTRUCITONS:

Combìne all the salmon rub ìngredìents, mìnus the salmon, ìn a small bowl. Rub onto both sìdes of the salmon. Set asìde to rest for 15 mìnutes.
Combìne all of the salsa ìngredìents ìn a mìxìng bowl. Stìr to combìne. Set asìde.
Preheat grìll to medìum hìgh. Place salmon wìth the skìnless sìde down ìf usìng fìllets wìth skìn. Cover and grìll for 4-6 mìnutes or untìl salmon ìs cooked 50%-60% percent up the sìdes. Turn over and cook of 4-6 mìnutes longer or untìl the sìdes are cooked through. Do not over cook. Allow to cool 5 mìnutes before servìng.
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