Chargrilled salmon fillets topped with a fresh peach, caper, and pickled shallot salad. —Riley Wofford
large shallots, thinly sliced
red wine vinegar
large peaches, pitted and thinly sliced
chopped basil leaves
capers, drained and rinsed
extra-virgin olive oil
Freshly ground black pepper
(6 ounce) center-cut salmon fillets
In This Recipe
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.
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.