4 5-6 ounce wild caught salmon fillets with skin
Extra virgin olive oil
1½ teaspoons ground cumin
Salt and freshly ground black pepper
For the Fresh Peach Jalapeno Salsa:
2 cups diced fresh ripe peaches (can also use ripe nectarines)
1 Roma tomato, seeded and diced
1 jalapeno pepper, seeds and membranes removed, finely chopped
¼ cup chopped red onion
¼ cup chopped fresh cilantro
1 tablespoon freshly squeezed lime juice
½ teaspoon salt
Brush both sides of the salmon fillets with olive oil, sprinkle with the ground cumin and some salt and pepper
Heat the grill to medium-high and brush the cooking grates with oil.
Lay the salmon skin side up (flesh side down) on the grill and grill for 3-4 minutes depending on the thickness of the fillets. Turn over and grill the other side for another 3-4 minutes.
Serve immediately topped with some Fresh Peach Jalapeno Salsa.