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.
Gingery Salmon with Peaches
Photo: Anna Williams; Styling: Anna Last
More From Real Simple
Other: 10 Minutes
Amount per serving
- Calories: 448
- Calories from fat: 52%
- Protein: 40g
- Carbohydrate: 13g
- Sugars: 8g
- Fiber: 2g
- Fat: 26g
- Saturated fat: 4g
- Sodium: 688mg
- Cholesterol: 107mg
- 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
- 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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