Serves 4

Ingredients

• 1  tablespoon rice vinegar
• 1  tablespoon grated fresh ginger
• 1  teaspoon fresh thyme leaves
• 4  tablespoons extra-virgin olive oil
• kosher salt and pepper
• 2  medium red onions, cut into wedges
• 3  peaches, cut into wedges
• 4  6-ounce salmon steaks (about 1 inch thick)

Directions

• Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
• In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
• Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
• Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
• After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
• Drizzle the salmon with the vinaigrette and serve with the onions and peaches.

Click below for a pdf of:
Gingery Salmon with Peaches