Grilled Salmon with Nectarine Salsa
Prep Time
Cooking Mode
1 medium ripe nectarine, halved, pitted and diced
8 fresh cherries, pitted and chopped
2 tbsp finely chopped onion
2 tbsp finely chopped fresh cilantro or mint
2 tbsp fresh lime juice
¼ tsp ground cumin
pinch of red chili flakes
4 salmon fillets (5 to 6 oz/150 to 175 g each)
2 tbsp olive oil
salt and pepper to taste
1 medium ripe nectarine, halved, pitted and diced
8 fresh cherries, pitted and chopped
2 tbsp finely chopped onion
2 tbsp finely chopped fresh cilantro or mint
2 tbsp fresh lime juice
¼ tsp ground cumin
pinch of red chili flakes
4 salmon fillets (5 to 6 oz/150 to 175 g each)
2 tbsp olive oil
salt and pepper to taste
Directions
1In a bowl, combine nectarine, cherries, onion, cilantro or mint, lime juice, cumin and chili flakes. Cover and refrigerate until ready to serve.
2Brush fish with olive oil and season with salt and pepper. Grill fish on barbecue preheated to medium-high 3 to 4 min. per side, or until just cooked through.
3Plate salmon and top with nectarine salsa.
Disclaimer
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Personal Note
Personal Note
