Salmon with Nectarine Salsa

 

Continuing from Monday's post about grilled meats with a nice fruit salsa-this one is made from nectarines . . . a fruit I never ate until about 2 years ago. Isn't it funny how many good things tou forgo because you think they are icky as a kid?

SIGH

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.

The recipe called for fresh chervil. I did not have chervil but since it is referred to as French Parsley I just added a little regular parsley. I think it would be good on pork or chicken also.

Salmon with Nectarine Salsa

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

In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.

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. 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.

Comments

[girasoli]

Catching up with your blog. Can't believe you only started eating nectarines 2 years ago! It is one of my all time favorite fruits! This sounds like a great recipe! thanks for sharing :)

Also, congrats on the election!!