Gingery Salmon with Peaches
Category: Main Dish             Servings: 4 servings


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.

CALORIES 448 (52% from fat); FAT 26g (sat 4g); CHOLESTEROL 107mg; CARBOHYDRATE 13g; SODIUM 688mg; PROTEIN 40g; FIBER 2g; SUGAR 8g
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