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1
Rub salmon with slightly squeezed lemon half (to remove fishy taste). Rinse salmon with tepid water. Pat dry with paper towels. Set aside.
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2
Cut Salmon into 4 inch wide strips. (this makes it easier to get the salmon on the grill.)
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3
Place salmon pieces in large plastic bowl.
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4
Brush salmon with olive oil. Season with crushed garlic, cracked black pepper, seasoned salt, cayenne pepper, and ground thyme. Rub seasonings into salmon. Set aside for 5 minutes.
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5
Turn on tabletop electric grill to high setting. When grill is hot place two salmon pieces on grill surface. close grill. allow salmon to cook for aproximately 4 minutes, or until salmon gets to desired level of preparedness. I prefer to eat this dish medium rare. (Cooking time also depends on the thickness of the salmon, so the thicker the fish, the greater amount of grill time.
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6
Open can of peaches. Set aside 2 tablespoons of the peach syrup. Place peach halves on grill and close. Peaches only need about 1 minute on grill. (I like to keep them on until the grill marks appear.)
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7
Place salmon pieces in semi circle on large serving platter. Place one grilled peach half on top of each piece of salmon. Garnish with parsley. Set aside.
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8
Wisk the organic honey, dijon mustard, and reserved peach syrup together in medium-sized bowl for about 2 minutes (or until the sauce gets a creamy consistency). Pour warm sauce over salmon fillet pieces. Serve.
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9
I like to serve this with grilled asparagus spears, wrapped in turkey bacon and grilled for 3 minutes on the electric grill.
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10
The honey mustard peach salmon also goes well over a bed of fresh spinach leaves.
