Tarragon-Rubbed Salmon with Nectarine Salsa

Name: Tarragon-Rubbed Salmon with Nectarine Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp. Chopped red onion; 2 large ripe nectarines; 1 small red pepper; 1 jalapeño chile; 2 tbsp. fresh lime juice; 1 tbsp. chopped fresh cilantro; 1/2 tsp. salt; 1/4 tsp. coarsely ground black pepper; 1 tbsp. dried tarragon; 4 piece skinless salmon fillet; 1 tsp. olive oil

Published: Jun 2, 2008

tarragon-rubbed salmon with nectarine salsa and grilled asparagus

James Baigrie

Yields:

Prep Time:

20 mins

Cook Time:

10 mins

Total Time:

30 mins

Cal/Serv:

305

Jump to recipe

Fresh nectarine salsa, made with jalapeño chiles, fresh lime juice, and chopped cilantro, livens up any grilled dish, especially succulent salmon fillets.

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Ingredients

2 Tbsp.
Chopped red onion
2
large ripe nectarines
1
small red pepper
1
jalapeño chile
2 Tbsp.
fresh lime juice
1 Tbsp.
chopped fresh cilantro
1/2 tsp.
salt
1/4 tsp.
coarsely ground black pepper
1 Tbsp.
dried tarragon
4
piece skinless salmon fillet
1 tsp.
olive oil

Directions

1. Step 1Grease clean grill grate. Prepare outdoor grill for covered, direct grilling on medium.
2. Step 2Meanwhile, in cup, place chopped red onion; cover with cold water and let sit 10 minutes. (This will take some of the sharpness out of the raw onion.) In medium bowl, stir together remaining salsa ingredients: chopped nectarines, chopped red pepper, finely chopped jalapeño, lime juice, chopped cilantro, and 1/4 teaspoon salt; set aside.
3. Step 3In small bowl, combine tarragon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Brush salmon with oil and rub with tarragon mixture to coat both sides.
4. Step 4Place salmon on hot grill grate. Cover grill and cook salmon 8 to 10 minutes or until it turns opaque throughout, turning over once with large spatula. Transfer to platter.
5. Step 5Drain onion well. Stir onion into nectarine mixture. Serve nectarine salsa with grilled salmon.

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