Barbecue salmon With Grilled Peach Salsa

Ingredients

• 1 (2-pound) wild salmon fillet, skin-on

• ¼ cup Barbecue Dry Rub

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SALSA

• 1 teaspoon melted ghee or coconut oil

• 2 large ripe peaches, pitted and halved

• 1 large avocado, pitted and diced

• 5 fresh basil leaves, chopped

• 2 tablespoons diced red onion

• 1 teaspoon fresh lime juice

• ¼ teaspoon sea salt

Directions

1. Slice the salmon evenly into 6 fillets and spread the rub all

2. Preheat a grill or grill pan to medium-high heat.

3. Sear the salmon fillets, skinless side down first. Close the grill lid and cook for 2 minutes on the first side. Do not move them until it is time to flip them over.

4. Using tongs in one hand and a metal spatula in the other, carefully turn the fish over so that the skin side is down, and reduce the heat to medium. For charcoal grills, finish cooking over indirect heat farthest from the coals.

5. Close the grill lid and finish cooking for another 3 to 5 minutes, depending on thickness of the fillets. The salmon will start to flake along the center of the fillet when done.

6. Rub the melted ghee on the peach halves and grill, cut side down, for 2 minutes.

7. Chop the grilled peaches and mix with the remaining salsa ingredients. Spoon the salsa over the salmon and serve.