Tarragon-Rubbed Salmon with Nectarine Salsa
Yields:
4
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Cal/Serv:
305
Jump to recipeFresh nectarine salsa, made with jalapeño chiles, fresh lime juice, and chopped cilantro, livens up any grilled dish, especially succulent salmon fillets.
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Ingredients
- 2 Tbsp.
Chopped red onion
- 2
large ripe nectarines
- 1
small red pepper
- 1
jalapeño chile
- 2 Tbsp.
fresh lime juice
- 1 Tbsp.
chopped fresh cilantro
- 1/2 tsp.
salt
- 1/4 tsp.
coarsely ground black pepper
- 1 Tbsp.
dried tarragon
- 4
piece skinless salmon fillet
- 1 tsp.
olive oil
Directions
- Step 1Grease clean grill grate. Prepare outdoor grill for covered, direct grilling on medium.
- Step 2Meanwhile, in cup, place chopped red onion; cover with cold water and let sit 10 minutes. (This will take some of the sharpness out of the raw onion.) In medium bowl, stir together remaining salsa ingredients: chopped nectarines, chopped red pepper, finely chopped jalapeño, lime juice, chopped cilantro, and 1/4 teaspoon salt; set aside.
- Step 3In small bowl, combine tarragon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Brush salmon with oil and rub with tarragon mixture to coat both sides.
- Step 4Place salmon on hot grill grate. Cover grill and cook salmon 8 to 10 minutes or until it turns opaque throughout, turning over once with large spatula. Transfer to platter.
- Step 5Drain onion well. Stir onion into nectarine mixture. Serve nectarine salsa with grilled salmon.
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