Grilled Salmon with Lime Pepper Salsa

I often receive the gift of citrus from friends with an abundance of trees in their backyard. Last week it was half a dozen limes, beautifully ripened and filled with a tart juice that complements sparkling water, homemade margueritas or salmon.

Summer is in full swing, so our outdoor grill is my stovetop of choice. I love to grill salmon but recently have been perplexed by what is the healthiest and safest type of salmon to consume. After some research, I found a great article on Shine Yahoo!, that laid it all out in a simple and comprehensive manner.

Generally, US farmed Atlantic Salmon seems to be the most nutritional and reliable source. Since the wild version of this fish is nearly extinct, there has been a proliferation of salmon farms off the coast of Maine. Their omega-3 levels are high due to a diet rich in other fish with elevated omega levels.

If you’d like to read more regarding the varieties and quality of salmon available, here's the link to the Shine article Shine Salmon Article.

This salmon dish is especially colorful and tasty. Marinating the salmon adds depth of flavor and the citrus in the salsa cuts the richness of the fish. If you can grab a lime off a tree - even better!

Time Saving Tip
Purchased dijon vinaigrette

Grilled Salmon with Lime Pepper Salsa
1 1/2 lbs. salmon fillets
1/4 cup store bought dijon vinaigrette
sea salt to taste

2 Tbsp. lime juice
3 Tbsp. minced Vidalia onion or red onion
1 cup diced tri colored peppers
1/4 cup chopped fresh cilantro
1/2 tsp lime zest
1 Tbsp. olive oil

Marinate salmon in vinaigrette for 1-2 hours in the refrigerator.