Salmon with Nectarine Salsa
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Ingredients
Salsa:
2 nectarines, about 1 pound each, cut into 1/2-inch thick cubes
½ cup diced red bell pepper, 1/4-inch thick
¼ cup diced red onion, 1/4-inch thick
¼ cup finely chopped fresh chervil
1 jalapeno chili pepper, peeled and finely diced
2 tablespoons finely chopped fresh mint
1 tablespoon honey
1 tablespoon fresh lime juice
¼ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
salmon:
4 salmon fillets (skinned), 6 to 8 ounces each, about 1 inch thick
½ teaspoon kosher salt
¼ teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
To make
This sweet and tangy nectarine salsa is the perfect complement to grilled salmon. This simple dish is replete with superfoods rich in nutrients, such as salmon, bell peppers, nectarines, olive oil, and fresh herbs. Sweet, ripe peaches are a delicious substitute for nectarines. Grill method: Over high heat (450 ° to 550 ° F)Grilling time: 8 to 11 minutes
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 salt and red pepper flakes, then drizzle with lime juice and oil. Clean the cooking grate. Saute the salmon, flesh side down, over high heat with the lid closed as much as possible, until you can remove the fillets from the grill with tongs without sticking, 6 to 8 minutes. Turn the fillet over and cook it until desired browning, 2-3 minutes for a medium roast. Slide a spatula between the skin and pulp and transfer the fillets to serving plates. Serve with the salsa warm.
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 salt and red pepper flakes, then drizzle with lime juice and oil. Clean the cooking grate. Saute the salmon, flesh side down, over high heat with the lid closed as much as possible, until you can remove the fillets from the grill with tongs without sticking, 6 to 8 minutes. Turn the fillet over and cook it until desired browning, 2-3 minutes for a medium roast. Slide a spatula between the skin and pulp and transfer the fillets to serving plates. Serve with the salsa warm.
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Author:Admin
Published: 11/20/2023 8:55 PM
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