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Teriyaki grilled salmon with corn-peach salsa Recipe


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     Teriyaki grilled salmon with corn-peach salsa

Category   Entrees - Maindishes
Sub Category   None
Servings   4

3 tsp teriyaki sauce
2 tsp lime juice
1.5 tsp honey
4 salmon fillets, skinless
2 ears corn, grilled and removed from cob
1 fresh peach, finely chopped
2 tomatoes, chopped
1/4 onion, finely diced
1/4 cup cilantro, minced
1 tbspn each red wine vinegar and lime juice
Lime wedges for garnish

Coat grate with non-stick spray, preheat grill. Combine first 3 ingredients in baking dish, stir well and marinate salmon 5 to 10 mins.
Mix remaining ingredients together for salsa; set aside for 1 hr. Remove salmon from marinade, discard marinade.
Grill salmon uncovered over medium-high for 4 to 5 mins on each side or until flaky and fish has reached a safe internal temperature of 145 degrees Fahrenheit.
Remove fillets from grill and top with salsa mixture. Garnish with lime wedges if desired. Refrigerate any leftovers

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