Gingery Salmon With Peaches

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Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 448 calories
    • Calories 52 calories from fat
    • Fat 26 g
    • Sat Fat 4 g
    • Cholesterol 107 mg
    • Sodium 688 mg
    • Protein 40 g
    • Carbohydrate 13 g
    • Sugar 8 g
    • Fiber 2 g
  • July 2008

Ingredients

  1. Check 1tablespoon rice vinegar
  2. Check 1tablespoon grated fresh ginger
  3. Check 1teaspoon fresh thyme leaves
  4. Check 4tablespoons extra-virgin olive oil
  5. Check kosher salt and pepper
  6. Check 2 medium red onions, cut into wedges
  7. Check 3 peaches, cut into wedges
  8. Check 4 6-ounce salmon steaks (about 1 inch thick)

Directions

  1. Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
  2. In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
  4. Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
  5. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
  6. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.