Gingery Salmon With Peaches

Gingery Salmon With Peaches
Anna Williams
A vinaigrette of rice vinegar, grated ginger, thyme, and oil adds a refreshing bite to the smoky, sweet peaches and salmon.

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Serves 4
preparation
10
minutes
cooking
20
minutes

Ingredients

1
tablespoon
rice vinegar
1
tablespoon
grated fresh ginger
1
teaspoon
fresh thyme leaves
4
tablespoons
extra-virgin olive oil
kosher salt and pepper
2
medium red onions, cut into wedges
3
peaches, cut into wedges
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.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 52 %
  • Protein 40 g
  • Carbohydrate 13 g
  • Sugar 8 g
  • Fiber 2 g
  • Fat 26 g
  • Sat Fat 4 g
  • Sodium 688 mg
  • Cholesterol 107 mg
What does this mean? See Nutrition 101.

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