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Salmon with Nectarine Salsa

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

  • People

    Serves 4

  • Prep Time

    20 mins

  • Grilling Time

    8 to 11 mins

Ingredients
Instructions

the Ingredients

20151023095350 Wtg Seafood 17

Salsa

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

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
    Prepare the grill for cooking over high heat (500°F).
  • Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
  • 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.
    Brush the cooking grates clean. Grill the salmon, flesh side down first, over 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.

let's Gear up

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