I love salmon and could eat it almost every day. It’s the height of the stone fruit season, so I decided to see if I could merge peaches and salmon in a barbeque recipe, because I love grilled peaches. This recipe caught my eye and I made a few adjustments.
1 Tablespoon rice vinegar
1 Tablespoon grated fresh ginger
1 Teaspoon fresh thyme
4 Tablespoons extra-virgin olive oil
kosher salt and pepper
4 6-ounce salmon steaks or fillets
2 medium red onions, cut into wedges
3 ripe peaches, cut into wedges
Heat grill to medium-high.
In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Season the salmon with salt and pepper.
Place the onion wedges in one bowl and the peaches in another. Season each with 1/2 tablespoon oil and salt and pepper.
Cook the onions and the salmon on the grill for about 5 minutes. If the salmon is thin, start the onions first. You may want to use foil or a grilling basket as the salmon and peaches are delicate, but if you can manage them directly on the grill you will get those lovely grill marks. Add the peaches and grill another 5 minutes.
Drizzle the salmon with the sauce and serve.