Rating: 4 stars
190 Ratings
  • 5 star values: 107
  • 4 star values: 31
  • 3 star values: 28
  • 2 star values: 17
  • 1 star values: 7
Sara Quessenberry and Kate Merker

Gallery

Credit: Anna Williams

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.

  • Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.

  • Grill the salmon and onions until salmon is opaque throughout and 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.

Nutrition Facts

448 calories; calories from fat 52%; protein 40g; carbohydrates 13g; sugars 8g; fiber 2g; fat 26g; saturated fat 4g; sodium 688mg; cholesterol 107mg.
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