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Sep 21, 2012

Salmon with Nectarine SalsaRecipe from Weber's Way to Grill™ by Jamie Purviance

Rating: 5 stars

3 Reviews

Serves: 4 // Prep time: 20 minutes | Grilling time: 8 to 11 minutes

Grocery List

Fresh Produce

  • .25 oz fresh chervil
  • .25 oz fresh mint
  • 2 fresh nectarines
  • 1 jalapeño chile peppers
  • 2 limes
  • 1 red bell peppers
  • 1 red onions

Meat / Poultry / Seafood

  • 4 salmon fillets (with skin), each 6 to 8 oz and about 1" thick

Oil and Spices

  • .5 tsp crushed red pepper flakes
  • 1 tbsp extra-virgin olive oil
  • .75 tsp kosher salt

Condiments

  • 1 tbsp honey

Ingredients

Salsa

  • 2 nectarines, about 1 pound total, cut into ½-inch dice
  • ½ cup ¼-inch-diced red bell pepper
  • ¼ cup ¼-inch-diced red onion
  • ¼ cup finely chopped fresh chervil leaves
  • 1 jalapeño chile pepper, seeded and finely diced
  • 2 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon honey
  • 1 tablespoon fresh lime juice
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon kosher salt
  • 4 salmon fillets (with skin), each 6 to 8 ounces and about 1 inch thick
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.

  2. Prepare the grill for direct cooking over high heat (450° to 550°F).

  3. Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.

  4. Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates. Serve warm with the salsa.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Dec 24, 2013

JACK B

BEST SALMON VERY COLORFULL GREAT FOR GUESTS

ITS A GREAT WAY TO SERVE WHEN YOU HAVE GUESTS.

I MARINATE THE SALMON WITH A TERIYAKI SAUCE BEFORE HAND TO GIVE THE SALMON A GOLDEN COLOR.

I SERVE IT WITH GRILLED ARTICHOKES AND GRILLED ASPARAGUS.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jun 12, 2014

john m

Really good to serve guests

In Missouri, in March, nectarines are hard to come by. I first tried canned peaches after rinsing the juice off and had really good results. Next I used frozen (thawed) mango with even better results. Here I go again, I had to try it over an open log fire while camping, with friends (sorry Weber). Our one friend who rarely eats salmon, raved over the dish. Thanks Weber!!!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 14, 2014

Bob L

Presentation + really good

Rave reviews from my guests. The Salsa is easy and was very showy when served. Just like the picture.
The taste was amazing. Looked Great and tasted the Same Way!!! A Winner!!!

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Salmon with Nectarine Salsa

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