Grilled Salmon and Red Onions with Nectarine Salsa

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Grilled Salmon and Red Onions with Nectarine Salsa

When stone fruit reach their prime in summer, we like to use them in dishes both sweet and savory, like this unusual pairing of salmon and nectarines. Peaches are as good in the 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.

 

Grilled Salmon and Red Onions with Nectarine Salsa

 

4 wild salmon fillets, each about 6 oz. (185 g)

Olive oil for brushing

Kosher salt and freshly ground pepper

Finely grated zest from 1 lime

1/4 cup (1/3 oz./10 g) plus 1 1/2 Tbs. minced fresh cilantro

2 red onions, cut crosswise into slices 1/2 to 3/4 inch (12 mm to 2 cm) thick

1 1/4 lb. (20 oz./625 g) nectarines, pitted and chopped

1/4 cup (1 1/2 oz./45 g) minced red onion

1 small red jalapeño chile, seeded and minced

1 Tbs. fresh lime juice

 

Place the salmon skin side down on a baking sheet. Brush with olive oil and sprinkle with salt, black pepper, the lime zest and the 1 1/2 Tbs. cilantro. Place the sliced onions on the baking sheet. Brush on both sides with oil and season with salt and pepper.

 

In a small bowl, combine the nectarines, the 1/4 cup (1/3 oz./10 g) 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 cooked through, about 10 minutes, and the onions 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.

 

What We're Reading: Weeknight Gluten Free

 

 

Find more quick, gluten-free dinner recipes in
our book Weeknight Gluten Free, by Kristine Kidd.

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