Delectable Grilled Salmon With Chili Peppers

Warmer temperatures call for lighter meals. Lighter does not necessarily equal boring or flavorless, however. With the availability of both organically-farmed and wild salmon, no matter where you live, special can be any day of the week. This recipe is so easy and amazingly good! The ingredients are simple and for this time of the year, perfect for taking advantage of the first snipping of fresh thyme from the garden. Preparation time is less than 30 minutes; leaving enough time to spend time outdoors planting soaking in the warmth of the beautiful sun.

Ingredients

• 2 Red Chili Peppers, seeded and finely chopped
• 2 jalapeno peppers, finely chopped
• 1 tablespoon chopped chipotle in adobo
• ½ finely chopped onion
• 3 cloves garlic, chopped
• ½ cup chopped cilantro
• 1 teaspoon ground cumin
• ½ cup fresh squeezed lime juice
• ¼ cup olive oil
• 1 teaspoon kosher salt
• 1 salmon filet cut into four pieces

Instructions

1. Combine all ingredients, minus salmon, in a small glass bowl. Place salmon onto a baking sheet or large plate. Top salmon with marinade mixture, dividing it equally between the four pieces. Cover with plastic wrap, place in refrigerator and allow to marinate for 10-15 minutes.
2. Remove from refrigerator and place on wooden cooking planks that have been prepared according to manufacturer’s instructions. Place on grill and close cover or bake in a 375-degree oven until done, about; 15 minutes. Be careful not to overcook. The fish is done when it flakes easily when pricked with a fork and is a little undercooked in the center. Fish will continue to cook when removed from the grill and result in a dish that is cooked to perfection.

Pair with a very good Pinot for the ultimate dinner!