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Gingery Salmon With Peaches

Anna Williams
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

  1. 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.
  2. 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.
  3. 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.
By Sara Quessenberry and Kate Merker,  August 2008
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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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