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Gluten-Free Sweet Chili-Rubbed Salmon with Grilled Peach & Raspberry Salad

Mix 1/3 cup orange juice, 1/4 cup of the olive oil, 1/4 cup honey and 2 tbsp of McCormick® Gluten-Free Chili Seasoning Mix (chili packet) in small bowl with wire whisk until well blended. Set dressing aside. Mix the remaining Chili Seasoning Mix and 1 tbsp packed brown sugar in small bowl. Brush 1 pound salmon, skin removed with olive oil. Rub this mixture on both sides of salmon. Grill salmon over medium heat 5 to 6 minutes per side or until fish flakes easily with a fork. Grill 2 ripe peaches, halved and pitted over medium heat 3 minutes per side or until grill marks appear. Cool then cut peaches into slices. Place mixed salad greens on plates. Top each with peach slices, raspberries and a salmon fillet. Serve with dressing.


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