If you are a fan of the grill, you will love this new salmon recipe! We were inspired by the fresh, local peaches and basil that are in abundance this summer, and decided to add a little crunch with the Ambrosia apples. We served ours with rice, a sprinkling of anise seeds, which added a nice flavour, and accompanied it with a delicious beet and mixed green salad with goat cheese and pine nuts. The result was phenomenal, and we’d definitely cook this again.
Ingredients
- 6 salmon fillets
- 3 peaches
- 1 Ambrosia apple
- 1 bunch fresh basil
- ¼ c. maple syrup
- 1 tsp. sea salt
- 2 cedar planks
.Season the salmon with sea salt, let sit while preparing the rest. Slice the peaches and apples very thinly. Puree whatever fruit is left around the core and pip, add the maple syrup and 5-6 leaves of the fresh basil. Pour the mixture over the salmon and layer the thinly sliced fruit with basil leaves. Marinate in the fridge for at least one hour. Heat the barbecue to high (450-500). Put the salmon fillets on cedar planks (3 per plank) and barbecue covered for 25-30 minutes, until the salmon is tender. Serves 6
Enjoy!