I have some feelings I need to express.
Fiery feelings. Smoldering emotions. Passionate sweet nothings that tickle your taste buds, sock you in the stomach, and get you down deep in your core.
You guys, it’s time we crack open a beer and talk grill talk.
Grilled food. I’ve got preferences, and something tells me you do too.
While a rough and rustic grate-over-campfire getup is my all-time favorite way to grill food, my dependence upon wi-fi and potable water puts a damper on the perma-camp lifestyle. A close numero dos for me is the coal grill situation, but after years of trying to fire up lumps at high elevation during the winter (I’m a year-round griller, you see), I’ve narrowed my grilling endeavors to the propane grill and the – you guessed it – George Foreman. Ohhhh George. Ever since the day you put my heart in motion, baby I realize there’s just no getting over you.
^No one expresses undivided devotion like Amy Grant.
Moving on to propane. It’s a gas.
My Weber Q1200 Propane Grill really plays a number on my heart strings, since it tells me what temperature I’m grilling at, is easy to move around (or leave in one spot), and gets all hot to trot lickety split without the coal-play. Consistent results, easy to clean, affordable, all the grilled food, all the chillin out maxin relaxin all cool on the deck with the homeslices, let’s take this outside, no funny business.
To summarize my grilling preferences: The plugin is my go-to when I’m cooking for one or two indoors, and the propane’s got it going on for the sizzling summer bbq with friends. Both options are hassle-free, quick, bangity boom, get your grill on, son!
Satisfying talk! Was it good for you?
This fillet of fish was super easy to assemble. I seriously just drizzled the salmon with some oil, gave it a little sprinkle sprinkle with salt and pepper, and grilled that sucker up…on the Foreman…because it was cold that day. If you want to go real fancy with this dish, you can use the zesty salmon marinade I showed you in my Ginger Orange Glazed Salmon post.
Speaking of salsa…
Grilled peach and avocado salsa is the best dang topper to grilled salmon that ever did make your acquaintance. I’m at that ripe stage in my life where there is no salmon without funky flavor, and there is no funky flavor without…you get the picture. I spotted this recipe for Grilled King Salmon with Tomato Peach Salsa on CookingLight.com and instantly knew I needed to make my own rendition of it.
Light it up!
Grilled Salmon with Grilled Peach and Avocado Salsa
- 1 pound salmon fillet chopped into 3 or 4 pieces
- 2 ripe but firm peaches halved and pitted
- 1 avocado peeled and diced
- 1 jalapeno seeded and finely chopped
- 1/2 cup red onion finely chopped
- 3 tablespoons fresh lime juice
- sea salt
Prepare the Grilled Peach and Avocado Salsa:
Heat the grill to medium-high and spray with oil.
Cut the peaches in half, remove the pit, and lightly coat with olive oil or spray with cooking spray. Place peaches on the preheated grill cut-side down and grill until peaches have softened and have grill marks, but are not falling apart. Transfer peaches to a cutting board, chop into bite sizes, and place in a bowl.
Add the remaining ingredients for the salsa to the bowl with the grilled peaches, and toss to combine. Refrigerate until ready to use.
Grill the Salmon:
Cut the salmon fillet into serving-size pieces, drizzle it with olive oil, and sprinkle with sea salt and pepper. Place salmon on the grill skin-side down and grill until the juices seeping out are opaque and the internal temperature of the fish reaches 145 degrees F. Note: If grilling on a George Foreman, grill until the light turns green and check for doneness. Continue grilling if salmon is still raw in the center. If grilling on a propane or charcoal grill, leave the salmon undisturbed for 10 to 15 minutes before checking for done-ness (or longer if the salmon fillet is thicker than 1 inch).
Serve grilled salmon with grilled peach and avocado salsa.