Author Notes
Chargrilled salmon fillets topped with a fresh peach, caper, and pickled shallot salad. —Riley Wofford
Ingredients
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3
large shallots, thinly sliced
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3 tablespoons
red wine vinegar
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2
large peaches, pitted and thinly sliced
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2 tablespoons
chopped basil leaves
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1 tablespoon
capers, drained and rinsed
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4 tablespoons
extra-virgin olive oil
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Kosher salt
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Freshly ground black pepper
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6
(6 ounce) center-cut salmon fillets
Directions
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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.
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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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