Maybe I should have taken a picture of this.

Tonight I had picked up a couple pounds of fresh Alaskan troll caught King Salmon and had no idea what I wanted to do with it [besides eat it].

I decided that I was going to make a peach Salsa for it. Great hit.

Salsa:

3 fresh wonderful peaches- easier if just a bit firm- diced, about pea size dice

!/2 Cup onion- diced smaller

about a cup of diced fresh tomatoes- I bet a green one diced in would be good too

cup of chopped cilantro

1 fairly hot jalepino diced

Juice of 2 lemons-- just add what ever acid tastes good to you need a little to retain color--

salt and pepper-- the salt makes the peaches even sweeter

Make a lot extra- it is great on french bread!

The fish:

Salmon on the webber-Salt and pepper [I cook most of my fish to an internal temp of 115 degrees, that is a bit on the rare side but if you can get really fresh catch, its fine without cooking]

I've never actually used a Salsa with salmon before usually use Hallibut or cod, I think this was wonderful.
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May you eat well,
Robert

Sounds great! ...will have to try it this weekend. I might substitute the jalapeno with some mild green chilies and the lemon with lime.

Good point on cooking the fish a bit rare...especially Salmon.

Hope you enjoy.

If the heat of the Jalopena bothers you, rather than a sweet green bell pepper which can be bitter, I'd us an Anahime [I know I buchered that spelling]. It will have the flavor of a chile without the heat. This would also be good on the fresh snapper [rock fish] you have there.