Chunky salsas, relishes and chutneys add a burst of bright color and flavor to countless dishes. Here, a zesty salsa with cilantro, red onions, nectarines and jalapeno gives rich salmon a kick. Peaches are just as good as nectarines in the salsa; in the fall, you can use pears instead. Or, 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 (6 oz./185 g. each)
Kosher salt and freshly ground pepper
Finely grated zest from 1 large lime
1 1/2 Tbs. plus 1/4 cup (1/3 oz./10 g.) minced fresh cilantro
2 red onions, cut crosswise into slices (1/2-3/4 inch (12 mm.-2 cm.) thick
1 1/4 lb. (20 oz./625 g.) nectarines, chopped
1/4 cup (1 1/2 cup (1 1/2 oz./45 g.) minced red onion
1 small red jalapeno, 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, lime zest, and 1/12 tablespoons of the cilantro. Place the onions on the baking sheet. Brush on both sides with oil, and sprinkle with salt and black pepper.
In a small bowl, combine the nectarines, remaining 1/4 cup (1/3 oz./10 g.) cilantro, minced onion, jalapeno and lime juice. Season to taste with salt and pepper.
Prepare a grill for direct-heat cooking over high heat. Place the salmon, skin side down, and the onions on the grill. Cover 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 right away. Serves 4.