- 4 salmon fillets, each about 4 to 6 oz (125 to 175 g)
- 1 tsp kosher salt 5 mL
- ¼ tsp hot pepper flakes 1 mL
- 2 tbsp freshly squeezed lime juice 30 mL
- 1 tbsp olive oil 15 mL
- 4 slices sourdough bread, toasted
- Peach Salsa
- Preheat lightly greased barbecue grill to medium-high
- Season salmon with salt and hot pepper flakes. Drizzle with lime juice and olive oil. Place salmon on grill, flesh side down, for 6 to 8 minutes. Turn fillets and grill for 2 to 4 minutes or until fish flakes easily when tested with a fork.
- Place bread slices on a work surface. Arrange salmon over top. Serve open-faced and top with Peach Salsa.