Grilled Salmon and Peaches with Burrata and Chimichurri

In a small bowl, whisk together mayo, lemon juice, honey, and smoked paprika. Pat the salmon dry and brush this marinade over the salmon, then season with salt and pepper.

Preheat your grill or grill pan on medium heat and spray with oil spray (if using a pan). Add the sliced peaches and cook for a few minutes on each side until lightly charred and softened. Set aside.

If needed, grease the grill pan again. Add the salmon flesh side down and cook for 3 minutes. Flip the salmon and cook for about 6 more minutes until it is cooked through, tender, and flaky. Set aside.

In a medium bowl, combine all the chimichurri ingredients: minced parsley, finely chopped shallot, minced garlic, oregano, crushed red pepper, red wine vinegar, 1/2 tsp salt, and extra virgin olive oil.

To plate the dish, first arrange the grilled peaches, then add the salmon, followed by the halved cherry tomatoes. Spoon over the burrata (or straciatella), then drizzle generously with the chimichurri sauce. Garnish with a few fresh basil leaves before serving.