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Grilled Salmon with Nectarine Salsa

August 18, 2009

I was browsing through my wife’s magazine and came across this interesting meal in Bon Appetit.  I have changed some of the portions listed in the recipe, but you can get the original here.   This is a more complicated recipe than I normally recommend, and I personally would skip the whole coriander seeds.  I subscribe to the simple is better theory, but this is a whole meal in one and looks pretty good.  I might barbecue some asparagus spears to go with this one too.

Serves 4 people


  • nectarines, pitted, diced
  • green onions, chopped
  • tablespoon olive oil
  • tablespoon fresh lime juice
  • teaspoon grated peeled fresh ginger
  • teaspoon minced seeded serrano chile
  • teaspoon ground cumin
  • 4 4-ounce salmon fillets with skin
  • Additional olive oil (for brushing)
  • 2 teaspoons whole coriander seeds, coarsely cracked, divided
    Mix first 7 ingredients in medium bowl. Season salsa to taste with salt and pepper.
  • Prepare barbecue (medium-high heat). Brush salmon with oil. Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; press to adhere. Grill salmon until slightly charred and just cooked through, 3 to 4 minutes per side. Transfer to plates. Top with salsa and sprinkle with 1/2 teaspoon coriander.

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