Many years ago, when my nephew first came to California, he lived with us. Unfortunately he’d brought a repulsive, smarmy friend with him, who resides in infamy as the only person we’ve ever thrown out of our home.
One day after a really nice dinner I had prepared, Repulsive Boy walked up to me and with his heartiest deep man-voice proclaimed, “Anne, you’ve outdone yourself.”
I just started laughing. This brat had never eaten my food before and had no idea whether I was “outdoing” myself or whether it was just another normal dinner.
Tonight I outdid myself.
I love salmon year-round, but in the summertime it’s especially good grilled. We’ve developed the habit of grilling a bunch of food at the beginning of the week that we can eat for days to come. I made hamburgers, chicken legs and salmon.
I had bought a yellow watermelon earlier in the week and decided I wanted to make a salsa for my grilled salmon. Just when I was preparing to prepare it, I realized I had one perfect ripe peach. Our peach tree is starting to put out fruit, and the peaches are especially sweet this year.
I grilled my salmon in an aluminum foil tray I made out of heavy duty wrap. I sprinkled a little dried dill, but otherwise left the fish alone. It cooked fast, and I put it aside while I continued cooking.
Then I served myself the fish and fruit salsa, and was surprised at how well the flavors of mesquite-grilled fish blended with the salsa. It was a marriage made in culinary heaven.
I also had to prepare a creamy sauce because I have a thing for them with fish. The recipe is fine without it. It is perfect with it.
Grilled salmon with watermelon salsa
1 pound salmon fillets, skin on
Extra Virgin olive oil
chopped fresh or dried dill
Make a little tray out of heavy duty foil. Drizzle olive oil on both sides of the fillets. Sprinkle with dill. Cook over hot coals for 2 minutes on one side and 3 minutes on the other. Cover and set aside.
2 cups watermelon cut in 1/2 inch pieces
1 ripe peach cut into small pieces
1/2 large jalapeno, seeded and chopped
1 very small white fresh cebolla, or 1/4 cup finely chopped red onion
chopped cilantro, to taste
juice of 1/2 lime
Mix everything together and serve with the fish.
1/4 cup mayonnaise
1/4 cup sour cream
juice of 1/2 lemon
chopped fresh dill or dried dill to taste
Mix together with a fork and serve with a fish.