Grilled Salmon with Nectarine and Red Onion Relish

Coastal Living
4 servings


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4 (1-inch-thick) salmon fillets (1 1/2 pounds)
1/8 teaspoon salt
1/2 teaspoon freshly ground pepper
Garnish: fresh jalapeño peppers, cut in half lengthwise


Sprinkle salmon fillets with salt and pepper.

Grill, covered with grill lid, over medium-high heat (350° to 400°) about 5 minutes on each side or to desired degree of doneness. Serve immediately with Nectarine and Red Onion Relish. Add halved jalapeno pepper to each plate, if desired.

Created date

June 2001