Grilled Salmon with Peach and Pickled Onion Salad

By Riley Wofford
August 19, 2014
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Author Notes: Chargrilled salmon fillets topped with a fresh peach, caper, and pickled shallot salad. Riley Wofford

Serves: 6

  • 3 large shallots, thinly sliced
  • 3 tablespoons red wine vinegar
  • 2 large peaches, pitted and thinly sliced
  • 2 tablespoons chopped basil leaves
  • 1 tablespoon capers, drained and rinsed
  • 4 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 6 (6 ounce) center-cut salmon fillets
  1. Toss together the shallots and vinegar in a large bowl. Let marinate at room temperature for 30 minutes. Add the peaches, basil, capers, and 1 tablespoon of olive oil and toss to combine. Season with salt and pepper, to taste.
  2. Place a grill pan over medium-high heat. Drizzle the salmon with the remaining 3 tablespoons of olive oil and season with salt and pepper. Grill the salmon for 5 to 6 minutes per side, until the fish is cooked through and flakes easily. Spoon the peach salad over the salmon and serve.

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