- 2 tablespoons lime juice
- 1/2 teaspoon rosemary, finely chopped
- 2 ripe pears
- Salt and freshly ground black pepper
- 4 5-ounce organic, wild salmon fillets
- 1 tablespoon olive oil
- Lime wedges or rosemary sprigs, for garnish
Heat a grill. Place the lime juice and rosemary in a small bowl. Peel, quarter, and finely dice the pears. Mix the pear pieces into the lime juice and season.
Once the grill is hot, take the salmon, season with salt and pepper, and lightly brush it with oil. Place seasoned salmon skin side down in 2 sheets of foil and cover fish with foil. Grill over medium heat, covered, for about 10-15 minutes until fish is flaky. Open foil to release steam.
Once cooked through, plate the fish and spoon the pear salsa over the top. Garnish with the lime wedges or rosemary sprigs.