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Gingery Salmon With Peaches

Gingery Salmon With Peaches
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Serves 4| Hands-On Time: | Total Time:


  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.
By August, 2008

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 .

Quick Tip

Round barbecue grill with burning embers
Cut the onions through the root ends so the wedges hold together on the grill. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.