Grilled Salmon. Bacon, Peach, Corn, Asparagus Salad w/Thai Lime Vinaigrette – Anthony Salemme

Grilled Poached Wild-Caught Salmon with Bacon, Peaches, Corn, Asparagus Salad w/Thai Lime Vinaigrette – Anthony Salemme

By Anthony Salemme, contributing chef      

Serves 4

This is great for the warm weather ahead. Its bright with lime juice and chilies, and very refreshing with the crunch of sliced peaches.

4 6-ounce wild caught salmon fillets

1/3 cup dry white wine

Spice mix

2 teaspoons lime zest

2 teaspoons smoked paprika

1 teaspoon sea salt

1 teaspoon white pepper

1 tablespoon olive oil

Mix spices and butter until smooth then spread all over the salmon fillets.

Place salmon in a shallow roasting pan, pour in the wine. Cover with foil and place pan on a medium hot grill and steam for 15 minutes.

Remove from grill, uncover and cool down before refrigerating for 1 hour.


1 pound cooked asparagus, cut on the bias

4 peaches, stone removed and sliced

2 ears corn cooked and taken off the cob

1 red onion, peeled, sliced thin

6 ounces bacon cooked and chopped

6 ounces spring mix salad greens


3 limes, juiced (about 1/3 cup of juice)

1 cup toasted peanut oil

2 garlic cloves, minced

1 shallot, minced

4 Tablespoons sugar

2 Tablespoons Thai fish sauce

1 teaspoon Thai chili paste

In a bowl mix all the dressing ingredients. Toss all the salad ingredients with the dressing and divide equally on 4 plates. Top with Salmon.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at