Grilled Salmon with Nectarine Salsa
Posted by whatsonmyplate on July 7, 2009
A few months back I went to Costco and bought a side of salmon. I looked in my freezer the other day and noticed one lonely portion waiting to be consumed. Incidentally I also had two nectarines in my fridge that had been floating around for about a week.
I was looking at the most recent recipe collection from Bon Appetit on Epicurious when I saw this recipe for salmon with nectarines. How convenient! Plus, I’m a sucker for mix meats with a sweet/spicy combo.
This was a totally quick and easy meal… ready in about 20 minutes. I threw together the ingredients for the salsa while the broiler was heating up (nope, no grill for me). I let the fish cook under the broiler for about 8-10 minutes. While the fish was cooking I made some couscous and that was it.
I loved this dish. The key is to have ripe nectarines. I had some ripe nectarines that I thought were super ripe but could have used another day or two. The salsa was fine anyway but would have benefited from a touch more sweetness. The balance between the sweet fruit and the peppers worked really nicely. I love a fruit salsa (mango tends to be my fave!) but now I’m thinking that a nectarine/peach combo may just rival it. The salsa could also work nicely with chicken or another type of fish if you want to get creative.
Grilled Salmon with Nectarine Salsa
Bon Appétit | July 2009
Ingredients
2 green onions, chopped
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon grated peeled fresh ginger
1 teaspoon minced seeded serrano chile
1/2 teaspoon ground cumin
4 5- to 6-ounce salmon fillets with skin
Additional olive oil (for brushing)
2 teaspoons whole coriander seeds, coarsely cracked, divided
Preparation
Mix first 7 ingredients in medium bowl. Season salsa to taste with salt and pepper.
Prepare barbecue (medium-high heat). Brush salmon with oil. Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; press to adhere. Grill salmon until slightly charred and just cooked through, 3 to 4 minutes per side. Transfer to plates. Top with salsa and sprinkle with 1/2 teaspoon coriander.
