Wild Salmon (Grilled or Broiled) with Nectarine Salsa
The nectarine is a type of smooth, fuzz-less peach, and, like peaches, nectarines can be white, yellow, or reddish, and clingstone or freestone (i.e., the flesh sticks to the stone or not).
Nectarines are often slightly smaller and sweeter than peaches. The lack of fuzz can make nectarine skins appear more reddish than those of peaches, contributing to the fruit's plum-like appearance.
Peaches and nectarines belong to the rose family, and thought they rank lower than berries, both (especially redder-hued fruits) contain ample antioxidants as well as vitamin C and other nutrients.
Because of its fat, salmon pairs well with tangy salsa... and a fruity salsa is perfect for summer!
Salmon with Nectarine Salsa
This recipe is adapted from Weber's Way To Grill by Jamie Purviance (Oxmoor House, March 2009).
You can cook it under the broiler instead of over a grill.
- In a medium bowl, combine the salsa ingredients. Cover and refrigerate until ready to serve.
- Clean the grill grate and brush with oil. Prepare the grill for direct cooking over high heat.
- Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil. 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, 3‒4 minutes.
- Turn the fillets and cook them to your desired doneness, 2‒3 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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