android apple arrow cart-big-outline cart-full check chef-hat circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
All RecipesSeafood

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

Salmon with Nectarine Salsa

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    8 to 11 mins

People
Serves 4
Prep Time
20 mins
Grilling Time
8 to 11 mins

the Ingredients

20151023095350 Wtg Seafood 17

Salsa

  • 2 nectarines, about 1 pound total, cut into ½-inch dice
  • ½ cup / 80 grams ¼-inch dice red bell pepper
  • ¼ cup / 30 grams ¼-inch dice red onion
  • ¼ cup / 6 grams 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, 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 (450° to 550°F).
  • 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 transfer the fillets to serving plates, leaving the skin on the grate. Serve warm with the salsa.
Ingredients
Instructions

let's Gear up

Recommended Tools