Gingery Salmon With Peaches
Serves 4
Hands-On Time:
10m
Total Time:
20m
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
- 4 6-ounce salmon steaks (about 1 inch thick)
- 2 medium red onions, cut into wedges
- 3 peaches, cut into wedges
Directions
- 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.
Quick Tip
Toxins in fish accumulate in the fat, so it's wise to remove fat and fatty skin before cooking.
Nutritional Information
- Per Serving
- Calories 448Calories From Fat 52%
- Protein 40g
- Carbohydrate 13g
- Sugar 8g
- Fiber 2g
- Fat 26g
- Sat Fat 4g
- Sodium 688mg
- Cholesterol 107mg
What does this mean? See Nutrition 101.
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