Red onions, 2, cut crosswise into slices ½–¾ inch (12 mm–2 cm) thick
Nectarines, 1¼lb (20oz/625g), chopped
Red onion, ¼cup (1½oz/45g) minced
Red jalapeño, 1 small, seeded and minced
Fresh lime juice, 1tablespoon
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, jalapeño, and lime juice. Season to taste with salt and pepper.
Prepare a grill for direct-heat cooking over high heat. Place the salmon, skin side down, and the onions on the grill. Cover and cook the salmon without turning until cooked through, about 10 minutes, and the onions until tender and lightly browned, about 5 minutes per side.
Divide the salmon and onions among 4 warmed plates. Spoon the salsa over the salmon and serve right away.