Grilled Salmon and Red Onions with Nectarine Salsa

Name: Grilled Salmon and Red Onions with Nectarine Salsa
Yield: Makes 4 Servings
Ingredients: Kosher salt and freshly ground pepper; Red jalapeño, 1 small, seeded and minced; Red onion, ¼ cup (1½ oz/45 g) minced; Olive oil; Wild salmon fillets, 4 (6 oz/185 g each); Lime zest, finely grated from 1 large lime; Fresh lime juice, 1 tablespoon; Red onions, 2, cut crosswise into slices ½–¾ inch (12 mm–2 cm) thick; Nectarines, 1¼ lb (20 oz/625 g), chopped; Fresh cilantro, 1½ tablespoons plus ¼ cup (⅓ oz/10 g) minced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

I developed this dish to show off two of my favorite summer ingredients—nectarines and Alaskan salmon. It’s so simple to make, and using high-quality ingredients means little embellishment is needed.

Ingredients

Wild salmon fillets, 4 (6 oz/185 g each)
Olive oil

Dinner
Pescatarian
Summer
Gluten-free
Spicy

Method

Place the salmon skin side down on a baking sheet. Brush with olive oil and sprinkle with salt, black pepper, lime zest, and 1½ tablespoons of the cilantro. Place the onions on the baking sheet. Brush on both sides with oil, and sprinkle with salt and black pepper.
In a small bowl, combine the nectarines, remaining ¼ cup (â oz/10 g) cilantro, minced onion, j