When all you crave for supper is some of those luscious stone fruits ripening on the counter, go right ahead.
But you may wish to first turn them into this simple relish of sorts and serve it atop grilled salmon. The slightly sweet vinaigrette works wonders with stone fruits that are not quite ripe. You may substitute peeled peaches or red plums for the nectarines.
- For the relish
- 1 tablespoon honey
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 nectarines, pitted and thinly sliced
- 1/3 cup fresh basil, thinly sliced
- Kosher salt and freshly ground black pepper
- For the salmon
- 4 4- to 6-ounce salmon fillets, skin on or skinless
- Salt and freshly ground black pepper
Preheat the grill.
For the relish: In a large bowl, whisk together the honey, lemon juice and oil. Add the nectarines and basil and toss gently to coat. Season with salt and pepper to taste. Set aside at room temperature.
For the salmon: Pat the fish dry. Season with salt and pepper to taste. To grill, place skin side down, if applicable, on an oiled rack over direct heat for 3 to 4 minutes. Transfer the salmon to an area of indirect heat and cook until the salmon is cooked through and flakes easily. (To sear and roast, preheat the oven to 400 degrees. Heat an ovenproof skillet over medium-high heat. Add the salmon and do not move or turn it for 2 minutes. If the salmon sticks to the skillet, it is not properly seared; cook for 30 more seconds and try again. Turn and cook until lightly browned and crisp but not cooked through, 1 to 2 minutes. Transfer the skillet to the oven and cook to the desired degree of doneness.)
Serve the salmon with the nectarine relish (including the juices) spooned over the top.
From "Tom Douglas' Seattle Kitchen" (William Morrow, 2001).
Tested by Renee Schettler.
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