1jalapeñoseeds and membranes removed and finely diced
2tablespoonchopped fresh cilantro
1teaspoongrated fresh ginger
¼teaspoonsea salt
2teaspoonshoney
1tablespoonfresh lemon juice
Salt and pepper to taste
Instructions
Combine the nectarines, onion, jalapeño, cilantro, ginger, and salt in a medium bowl. Drizzle with the honey and lemon juice. Stir gently to combine.
Preheat a grill to medium high heat. Brush the salmon fillets on both sides with canola oil. Season with salt and pepper.
Place the salmon, skin side up, on the grill. Grill for 3–4 minutes with the lid closed, or until grill marks appear and the salmon easily releases from the grill. Carefully flip the salmon and continue cooking, with the lid closed, until the salmon is cooked to your liking. I did another 3–4 minutes for medium well.
Remove salmon from the grill and place on a serving platter. Top with the nectarine salsa.
Notes
Make sure to use fresh salmon, or defrost it fully in the refrigerator if it's frozen.
If you don't want the spice, remove the seeds and membranes from the jalapeño before chopping.
Use a microplane to grate the fresh ginger. I keep ginger in the freezer and grate it from frozen.
Increase the honey to 1 tablespoon if the nectarines are not very sweet.
Make ahead: prep the salsa up to 2 hours in advance and refrigerate.