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Wild Salmon (Grilled or Broiled) with Nectarine Salsa

Embrace the flavors of summer with this delicious, zesty salmon recipe! You can cook it under the broiler instead of over a grill to enjoy year-round. This recipe is adapted from "Weber's Way To Grill" by Jamie Purviance (Oxmoor House, March 2009).
Yield: Serves 4
Total Time: 30 min
Prep: 20 min
Cook: 10 min
Additional:
Ingredients
2 nectarines (about 1 pound) diced into 1/2 inch cubes
1/2 cup diced red bell pepper
1/4 cup diced red onion or chopped scallion
1/4 cup finely chopped fresh chervil (can be substituted with fresh parsley or tarragon)
1 teaspoon ginger, peeled and grated (optional)
1 jalapeno pepper, seeded and finely diced
2 tablespoons finely chopped fresh mint or cilantro
1/4 teaspoon organic cumin (optional)
3 tablespoons fresh lime juice, divided
1/2 teaspoon crushed red pepper flakes or organic cayenne pepper, divided
3/4 teaspoon sea salt (divided)
Preparation
1.  Make salsa: In a medium bowl, combine nectarines, bell pepper, red onion, chervil, ginger, jalepeno, mint, cumin, 1 tablespoon lime juice, 1/4 teaspoon crushed red pepper flakes and 1/4 teaspoon sea salt. Cover and refrigerate until ready to serve.
2.  Clean the grill grate and brush with oil. Prepare the grill for direct cooking over high heat.
3.  Season salmon on both sides with a mixture of 1/2 teaspoon sea salt and 1/4 teaspoon red pepper flakes, then drizzle with 2 tablespoons lime juice and 1 tablespoon oil. Grill the salmon, flesh side down, over direct high heat with the lid closed as much as possible. Cook until fillets lift off the grate with tongs without sticking, 3 to 4 minutes.
4.  Turn the fillets and cook them to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm with salsa over the top.
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