Serve: 4 people
Prep Time: 20 min.
Grill Time: 8 to 11 min.
The Ingredients
Salsa
- 2 nectarines, about 450 grams total, cut into 1 centimeter dice
- 80 grams 0.5 centimeter diced red bell pepper
- 30 grams 0.5 centimeter diced red onion
- 6 grams finely chopped fresh chervil leaves
- 1 jalapeno chili pepper, seeded and finely diced
- 2 tablespoons finely chopped fresh mint leaves
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon kosher salt
Salmon
- 4 salmon fillets (with skin), each 170 to 225 grams and about 2.5 centimetres thick, pin bones removed
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
Instructions
- In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
- Prepare the grill for direct cooking over high heat (230°C to 290°C).
- Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
- Brush the cooking grates clean. Grill the salmon, flesh-side down first, over direct high heat, with the lid closed, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes.
- Turn the fillets over and continue cooking to your desired doneness, 2 to 3 minutes for medium-rare. Slip a spatula between the skin and the flesh and then transfer the fillets to serving plates, leaving the skin on the grate.
- Serve warm with the salsa.
Originally published in Weber.com
