Chargrilled salmon fillets topped with a fresh peach, caper, and pickled shallot salad.
Chargrilled salmon fillets topped with a fresh peach, caper, and pickled shallot salad.—Riley Wofford
large shallots, thinly sliced
tablespoons red wine vinegar
large peaches, pitted and thinly sliced
tablespoons chopped basil leaves
tablespoon capers, drained and rinsed
tablespoons 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.