Grilled Salmon with Nectarine and Red Onion Relish
- 4 (1-inch-thick) salmon fillets (1 1/2 pounds)
- 1/8 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- Nectarine and Red Onion Relish
- 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.
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