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Wild Salmon (Grilled or Broiled) with Nectarine Salsa

The nectarine is a type of smooth, fuzz-less peach, and, like peaches, nectarines can be white, yellow, or reddish, and clingstone or freestone (i.e., the flesh sticks to the stone or not).

Nectarines are often slightly smaller and sweeter than peaches. The lack of fuzz can make nectarine skins appear more reddish than those of peaches, contributing to the fruit's plum-like appearance.

Peaches and nectarines belong to the rose family, and thought they rank lower than berries, both (especially redder-hued fruits) contain ample antioxidants as well as vitamin C and other nutrients.

Because of its fat, salmon pairs well with tangy salsa... and a fruity salsa is perfect for summer! 

Salmon with Nectarine Salsa
This recipe is adapted from Weber's Way To Grill by Jamie Purviance (Oxmoor House, March 2009).

You can cook it under the broiler instead of over a grill.

Serves 4

2 nectarines (about 1 pound) cut into 1/2 inch dice
1/2 cup diced red bell pepper
1/4 cup diced red onion or chopped scallion
1/4 cup finely chopped fresh chervil
1 teaspoon grated peeled fresh ginger (optional)
1 jalapeno chili pepper, seeded and finely diced
2 tablespoons finely chopped fresh mint (or cilantro)
1/4 teaspoon organic cumin (optional)
1 tablespoon fresh lime juice
1/4 teaspoon crushed red pepper flakes or organic cayenne pepper
1/4 teaspoon sea salt

4 (6 oz) wild Alaskan salmon fillets
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper flakes or organic cayenne pepper
2 tablespoons fresh lime juice
1 tablespoon organic extra virgin olive or macadamia nut oil

  • In a medium bowl, combine the salsa ingredients. Cover and refrigerate until ready to serve.
  • Clean the grill grate and brush with oil. Prepare the grill for direct cooking over high heat.

  • Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil. Grill the salmon, flesh side down, over direct high heat with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 3‒4 minutes.

  • Turn the fillets and cook them to your desired doneness, 2‒3 minutes for medium rare. Slip a spatula between the skin and the flesh and transfer the fillets to serving plates. Serve warm with the salsa.

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