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Salmon with Basil, Peaches, and Pickled Onions
Recipes
Salmon with Basil, Peaches, and Pickled Onions
6 servings
2 hours, 30 minutes total (Active 30 minutes)

Ingredients

  • 1 medium red onion
  • 1 large, ripe peach
  • 2 cloves garlic
  • 1 orange, for zest/juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon ground coriander
  • 1 ¼ teaspoons kosher salt, divided
  • 1 cup basmati rice
  • 2 (1 lb) fresh, skin-on salmon fillets
  • ½ teaspoon freshly cracked black pepper
  • 12 large fresh basil leaves

Steps

    1. Cut onion and peach in half lengthwise, then cut into thin wedges. Slice garlic thinly. Cut 2 (3-inch) strips of peel from orange, then juice orange (½ cup).
    2. Bring small saucepan of water to a boil on high. Add onions and cook 30 seconds. Drain well and transfer to medium bowl. Stir in garlic, orange peel strips, orange juice, vinegar, coriander, and 1 teaspoon salt. Cover and chill 2 hours (or overnight). Let stand at room temperature 30 minutes before serving.
    3. Preheat grill (or grill pan) on medium-high. Cook rice following package instructions. Season salmon with pepper and remaining ¼ teaspoon salt. Top with basil leaves and peach wedges (wash hands). Transfer salmon to grill. Cover and grill 8–10 minutes until centers of fillets flake easily and are 145°F.
    4. Slip wide spatula between salmon flesh and skin, then lift salmon off skin and transfer to serving platter. Serve with pickled onions and rice.

Always check fish for bones.

Amount per ⅙ recipe serving: Calories 380, Total Fat 11g, Sat Fat 1.5g, Trans Fat 0g, Chol 95mg, Sodium 310mg, Total Carb 29g, Fiber 2g, Total Sugar 5g, (Incl. 0g Added Sugars), Protein 37g, Vitamin D 45%, Calc 2%, Iron 10%, Potassium 20%