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Salmon and Nectarine Salsa

By Oxmoor House, March 2009
Rating
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(1 people have added this recipe to their favorites.)
  • Active: 20min
  • Servings: 4
This sweet and tangy nectarine salsa is the perfect complement to the quick-grilled salmon. This simple dish is chock-full of nutrient-rich superfoods like salmon, bell pepper, nectarines, olive oil, and fresh herbs. Sweet, ripe peaches are a delicious substitute for nectarines.

Way to grill: direct high heat (450° to 550°F)
Grilling time: 8 to 11 minutes

Ingredients

Salsa:

  • 2 nectarines, about 1 pound, cut into 1/2-inch dice
  • 1/2 cup 1/4-inch-diced red bell pepper
  • 1/4 cup 1/4-inch-diced red onion
  • 1/4 cup finely chopped fresh chervil
  • 1 jalapeño chile pepper, seeded and finely diced
  • 2 tablespoons finely chopped fresh mint
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon kosher salt

SALMON:

  • 4 salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil

Preparation

  1. In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
  2. Prepare the grill for direct cooking over high heat.
  3. Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil. Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and cook them to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.
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