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

  1. In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.
  2. Prepare the grill for direct cooking over high heat (230°C to 290°C).
  3. Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.
  4. 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.
  5. 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.
  6. Serve warm with the salsa.

Originally published in Weber.com