Grilled Salmon and Red Onions with Nectarine Salsa
This dish shows off two favorite summer ingredients—nectarines and Alaskan salmon. It’s so simple to make, and using high-quality ingredients means little embellishment is needed. If you’d like a little something extra, serve with tortillas, rice or quinoa.
- 4 wild salmon fillets, each about 6 oz.
- Olive oil for brushing
- Kosher salt and freshly ground pepper, to taste
- Finely grated zest from 1 large lime
- 1 1/2 Tbs. plus 1/4 cup minced fresh cilantro
- 2 red onions, cut crosswise into slices 1/2 to 3/4 inch thick
- 1 1/4 lb. nectarines, pitted and chopped
- 1/4 cup minced red onion
- 1 small red jalapeño, seeded and minced
- 1 Tbs. fresh lime juice
Place the salmon, skin side down, on a baking sheet. Brush with olive oil and season with salt and pepper. Sprinkle with the lime zest and the 1 1/2 Tbs. cilantro. Place the sliced onions on the baking sheet. Brush on both sides with olive oil and season with salt and pepper.
In a small bowl, combine the nectarines, the 1/4 cup cilantro, the minced onion, jalapeño and lime juice. Season with salt and pepper.
Prepare a hot fire in a grill.
Place the salmon, skin side down, and the onions on the grill. Cover the grill and cook the salmon without turning until it is cooked through, about 10 minutes. Cook the onions, turning once, until tender and lightly browned, about 5 minutes per side.
Divide the salmon and onions among 4 warmed plates. Spoon the salsa over the salmon and serve immediately. Serves 4.
Variation: Peaches are as good in this salsa as nectarines, and in the fall, try pears instead. Turn the salsa into a fresh chutney by adding a little minced peeled fresh ginger.
Adapted from Williams-Sonoma Weeknight Gluten Free, by Kristine Kidd (Weldon Owen, 2013).