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Recipe From from Weber's Way to Grill™ by Jamie Purviance

Salmon with Nectarine Salsa

  • People

    Serves 4

  • Prep Time

    20 min.

  • Grilling Time

    8 to 11 min.

People
Serves 4
Prep Time
20 min.
Grilling Time
8 to 11 min.

the Ingredients

20151023095350 Wtg Seafood 17

Salsa

  • 2 nectarines, about 455 grams total, cut into 12-millimeter dice
  • 80 grams 0.5 centimetre diced red bell pepper
  • 30 grams 0.5 centimetre diced red onion
  • 6 grams finely chopped fresh chervil leaves
  • 1 jalapeno 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 170 to 225 grams and about 2.5 centimetres thick, pin bones removed
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil

Instructions

  • 01 In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
  • 02 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 03 Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
  • 04 Brush the cooking grates clean. Grill the salmon, flesh-side down first, over direct high heat, with the lid closed, 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 then transfer the fillets to serving plates, leaving the skin on the grate. Serve warm with the salsa.
Ingredients
Instructions