Salmon with Nectarine Salsa

Name: Salmon with Nectarine Salsa
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 20
Cuisine: Mexican
Ingredients: 118 milliliters 1/4-inch-diced red bell pepper; 59 milliliters finely chopped fresh chervil; 1 jalapeño chile pepper, seeded and finely diced; 2 Tbsps finely chopped fresh mint; 1 Tbsp honey; 0 teaspoons kosher salt; 1 teaspoons kosher salt; 1 Tbsp fresh lime juice; 2 Tbsps fresh lime juice; 2 nectarines, about 1 pound, cut into 1/2-inch dice; 1 Tbsp extra-virgin olive oil; 59 milliliters 1/4-inch-diced red onion; 0 teaspoons crushed red pepper flakes; 4 fillets salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick

The recipe Salmon with Nectarine Salsan is ready in roughly 20 minutes and is definitely an amazing gluten free, dairy free, and primal option for lovers of Mexican food. This recipe makes 20 servings with 68 calories, 7g of protein, and 3g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. A mixture of pepper flakes, honey, jalapeño chile pepper, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

In a medium bowl combine the salsa ingredients. Cover and refrigerate until ready to serve.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Prepare the grill for direct cooking over high heat.

Equipment you will use

Grill

Season the salmon on both sides with the salt and red pepper flakes and then drizzle with the lime juice and oil.

Ingredients you will need

Red Pepper Flakes

Lime Juice

Salmon

Salt

Cooking Oil

Brush the cooking grates clean. Grill the salmon, flesh side down, over direct high heat, with the lid closed as much as possible, until you can lift the fillets off the grate with tongs without sticking, 6 to 8 minutes. Turn the fillets and cook them to your desired doneness, 2 to 3 minutes for medium rare. Slip a spatula between the skin and the flesh, and transfer the fillets to serving plates.

Ingredients you will need

Salmon

Equipment you will use

Spatula

Grill

Tongs

Serve warm with the salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

118milliliters

1/4-inch-diced red bell pepper 59milliliters

finely chopped fresh chervil 1

jalapeño chile pepper, seeded and finely diced 2Tbsps

finely chopped fresh mint 1Tbsp

honey 0teaspoons

kosher salt 1teaspoons

kosher salt 1Tbsp

fresh lime juice 2Tbsps

fresh lime juice 2

nectarines, about 1 pound, cut into 1/2-inch dice 1Tbsp

extra-virgin olive oil 59milliliters

1/4-inch-diced red onion 0teaspoons

crushed red pepper flakes 4fillets

salmon fillets (with skin), 6 to 8 ounces each and about 1 inch thick

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.