Grilled Salmon with Nectarine Salsa
This grilled salmon is perfect for summer!
Servings: 4 servings
Ingredients
SALSA:
- 3 medium nectarines, coarsely chopped (no need to peel)
- 1 medium red bell pepper, seeded and coarsely chopped
- 1 medium red onion, coarsely chopped
- ¼ cup thinly sliced fresh basil
- ¼ cup white wine vinegar
- ½ teaspoon grated orange zest
- ¼ cup freshly squeezed orange juice
- 2 tablespoons seeded and minced jalapeño pepper
- 2 tablespoons freshly squeezed lime juice
- 2 teaspoons granulated white sugar
- 2 medium garlic cloves, minced
- ⅛ teaspoons salt
SALMON:
- Four 6-ounce salmon fillets
- salt and pepper, to taste
Instructions
PREPARE THE SALSA:
- In a medium bowl, stir together the chopped nectarines and remaining ingredients. Cover and chill the mixture for about two hours.
PREPARE THE SALMON AND SERVE:
- Preheat the grill to medium-high heat (350°-400°). Sprinkle the salmon fillets evenly with salt and pepper.
- Grill the salmon, covered with a grill lid, 5 minutes on each side or until the fish flakes easily with a fork.
- Serve the grilled salmon immediately topped with the nectarine salsa. Garnish with lemon or lime wedges, if desired.
Nutrition
Serving: 1serving | Calories: 326kcal | Carbohydrates: 20g | Protein: 36g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 456mg | Potassium: 1151mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1550IU | Vitamin C: 63mg | Calcium: 42mg | Iron: 2mg