Grilled Salmon with Nectarine Salsa
Grilled salmon with nectarine salsa is an easy yet impressive dish that's perfect for a summer dinner.
Ingredients
- 4 6 oz salmon fillets
- 1 tablespoon canola oil or vegetable oil
- 2 ripe nectarines finely chopped
- ½ small yellow onion finely chopped
- 1 jalapeño seeds and membranes removed and finely diced
- 2 tablespoon chopped fresh cilantro
- 1 teaspoon grated fresh ginger
- ¼ teaspoon sea salt
- 2 teaspoons honey
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
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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.
Nutrition
Serving: 4servingsCalories: 300kcalCarbohydrates: 11gProtein: 34gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0gTrans Fat: 0gCholesterol: 75mgSodium: 192mgFiber: 1gSugar: 9g
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