Posted: January 23 2011 in RecipesFish & Shellfish

1 whole salmon fillet (skin on), about 2 pounds
1 cup fresh basil leaves
1 cup Newman’s Own Lighten Up Honey Mustard Dressing
Salt and freshly ground black pepper, to taste
2 large fresh peaches, pitted, peeled and diced
1 cup chopped mild red onion
1 cup chopped seeded cucumber
2 tablespoons fresh mint leaves, julienne
1 tablespoon fresh basil leaves, julienne
1 cup Newman’s Own Lighten Up Raspberry & Walnut Dressing
1 cup chopped walnuts, lightly toasted
Optional garnish: additional fresh basil and mint leaves

Preheat outdoor grill to medium heat. Rinse salmon with cool water; pat dry. Place fresh whole basil leaves on a large sheet of heavy aluminum foil large enough to hold the salmon, then place the salmon, skin side down, over the basil on the foil, tucking leaves under the salmon as needed. Trim the foil to leave a border of about 1 inch around the edge of the salmon. Brush salmon with honey mustard dressing, then sprinkle with salt and pepper, as desired.

Grill the salmon on the foil indirectly (with grill covered) over medium heat until the edges begin to brown and the inside is opaque, about 20 to 30 minutes (internal temperature should be around 125 degrees). Meanwhile, combine peaches, onion, cucumber, mint and basil leaves with raspberry & walnut salad dressing; toss gently, then reserve.

Serve salmon directly from the grill or, with the help of a large baking sheet, carefully transfer the salmon with the foil to a cutting board. Cut the salmon crosswise into 4 to 6 pieces, but do not cut through the skin. Slide a spatula between the skin and flesh, leaving the skin on the foil. Place the salmon pieces on serving plates; top with peach mixture, dividing equally. Sprinkle with toasted walnuts and garnish with additional fresh basil and mint, if desired.
Serves 6

Recipe from Newman’s Own Website