Tuesday, June 10, 2014

Salmon with Nectarine Salsa

I had to get this recipe on here asap! This recipe is fantastic! Technically this is two recipes but I am going to just keep them as one because they go so well together!
I'm always a little hesitant when it comes to "fruit salsas", because for some reason in my head I think eww fruit and spice equals no. BUT this salsa is absolutely fantastic!
The salmon recipe alone is great, but, adding the salsa on top of it takes it to a whole other level of amazingness! This will be one recipe we will be having over and over this summer. It's so light and refreshing.
This recipe came from the Williams-Sonoma website actually.

4 wild salmon fillets (6 oz./185 g. each)
Olive oil
Kosher salt and freshly ground pepper
Finely grated zest from 1 large lime
1 1/2 Tbs. plus 1/4 cup (1/3 oz./10 g.) minced fresh cilantro
2 red onions, cut crosswise into slices (1/2-3/4 inch (12 mm.-2 cm.) thick
1 1/4 lb. (20 oz./625 g.) nectarines, chopped
1/4 cup (1 1/2 cup (1 1/2 oz./45 g.) minced red onion
1 small red jalapeno, seeded and minced
1 Tbs. fresh lime juice

1. Place the salmon skin side down on a baking sheet. Brush with olive oil and sprinkle with salt, black pepper, lime zest, and 1/12 tablespoons of the cilantro. Place the onions on the baking sheet. Brush on both sides with oil, and sprinkle with salt and black pepper.

2. In a small bowl, combine the nectarines, remaining 1/4 cup (1/3 oz./10 g.) cilantro, minced onion, jalapeno and lime juice. Season to taste with salt and pepper.

3. Prepare a grill for direct-heat cooking over high heat. Place the salmon, skin side down, and the onions on the grill. Cover and cook the salmon without turning until cooked through, about 10 minutes, and the onions until tender and lightly browned, about 5 minutes per side.

4. Divide the salmon and onions among 4 warmed plates. Spoon the salsa over the salmon and serve right away.

**Randi's Side Notes**
~ I personally did not do the grilled onions to go along with the salmon. I felt it was just fantastic without them.
~ I also did not have skin on salmon so I opted to just roast mine in the oven at 425 for about 8 minutes (the times will depend on how thick your salmon is)
~ I also did not have a red jalapeno so I just used a green one.

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