Paprika Lime Salmon with Peach Summer Salad- A Southern-Inspired Recipe

If you're a seafood lover, you're going to love this recipe for paprika lime salmon with peach summer salad and fire roasted potatoes. Check out the video to see all the exact steps, learn the inspiration behind the dish, and enjoy the beauty of our campsite in Oak Mountain State Park. This recipe was perfect for a hot summer day in Alabama, and we hope you love it too!

While the griddle heats up, prep your salmon, by seasoning with habanero chili powder, smoked paprika, herbs de Provence, and salt. You can also add some sliced limes on top of the salmon for an added burst of flavor.

Next, oil the griddle and then place the salmon, skin side down, on the griddle and let it cook until the skin is crispy and the fish is cooked through. Meanwhile, wrap the fingerling potatoes in foil and place them on the grill to cook as well.

While the salmon and potatoes are cooking, it's time to prepare your summer salad. Start by chopping up fresh cilantro, cherry tomatoes, red onion, peach, and avocado and placing them in a mixing bowl. Add a little balsamic vinegar and olive oil, then mix everything together.

Once the Paprika Lime Salmon is cooked to your preference, arrange it nicely on a plate, topping it with the Peach Summer Salad and nestling those Fire Roasted Fingerling Potatoes alongside. Of course you can use paper plates, but we love to be a little fancy with our Barebones dinnerware and utensils, to add a sophisticated air to any outdoor feast. Pair wtth your favorite white wine or berry infused iced tea.

Overall, this recipe is perfect for a summer barbecue or a weekend camping trip. It's simple to make and packed with delicious, fresh ingredients.

Easy to Follow Recipe for Paprika Lime Salmon with Peach Summer Salad and Fire Roasted Potatoes

Ingredients:

• 1 large, or 2 medium, piece(s) of salmon

• Herbs de Provence

• Smoked paprika

• Habanero chili powder

• Salt

• Black pepper (optional)

• Limes

• Olive Oil

• Fingerling potatoes

For the Summer Salad:

• One bunch of cilantro, diced

• A handful of cherry tomatoes, quartered

• 1/4 of a red onion, diced

• 1/2 of a small green pepper, diced

• 1 peach, peeled and diced

• 1 avocado, sliced

• Pinch of Salt

• Splash of Olive Oil

• 1 teaspoon of honey

• Cara Cara Orange Vanilla balsamic vinegar

Ingredients in this video were found across the Southern US, including Allegri Farm Market in Daphne, Alabama, Maggie’s Pharm in Memphis, and Pearl River Tea and Crescent City Farmers Market in New Orleans. We added a little New England twist with the Cara Cara Vanilla Balsamic from North Conway Olive Oil Company in New Hamshire.

Instructions:

1. Preheat the griddle and oil it.

2. Season the salmon with habanero chili powder, smoked paprika, herbs de Provence, salt, and thinly sliced limes.

3. Place the salmon on the griddle, skin side down, and cook until skin is crispy

4. To prepare the vinegarette, chop up ingredients and mix them together with olive oil and balsamic vinegar.

5. Serve the salmon with the salad on top, and fingerling potatoes on the side.

Enjoy your delicious Southern-inspired grilled salmon!

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