Simple grilled salmon gets a flavor lift from sweet, juicy peaches, aromatic red onions, and hot ginger.
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1 teaspoon fresh thyme leaves
4 tablespoons extra-virgin olive oil
Kosher salt and pepper
4 6-ounce salmon steaks (about 1 inch thick)
2 medium red onions, cut into wedges
3 peaches, cut into wedges
How to Make It
Heat grill to medium-high.
In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.
Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl, gently toss the onions, peaches, the remaining 1 tablespoon of oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Grill the salmon and the onions, until the salmon is opaque throughout and the onions are tender, 5 to 6 minutes per side. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
Drizzle the salmon with the vinaigrette and serve with the onions and peaches.
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Nice, solid recipe. Great flavors, REALLY easy, no complaints. I separated the onion and peach prior to seasoning to take out the 'separation' step. Very simple, and great with crusty bread and leafy greens.
The flavor of this dish was delicious, although I cooked the dish on the stove and finished it in the oven. I seared the salmon on the stove and added the onion and peaches right before I added to the 400 degree oven for about 10 min. Plus I added the squeeze of a lime to the ginger mixture. Overall a great dish that I will make again for family or friends.
A taste sensation! Wild salmon and in season Colorado peaches made this a BIG hit for my summer dinner party! I added a little fresh squeezed orange juice to the drizzle just for fun - we all loved it! I served it with chard straight out of the garden with garlic and sesame oil - the nuttiness was an excellent pairing. YUM YUM!
We loved it! Simple, colorful, and delicious. Served baby spinach with a simple lemon, olive oil, salt and pepper spray on the side. I'd make it for a celebratory dinner, or for a date night. It just works! The recipe says to mix the peaches and onions with the dressing, but then has you grill the onions first -- so you've got to separate out the peaches after you mix them. That's the only odd flaw in the recipe, but it was simple to see what was required. Otherwise, no changes.