Grilled Salmon with Nectarine Salsa
4 servings
25 minutes
Grilled salmon with nectarine salsa is a true embodiment of freshness and elegance in European cuisine. The harmony of tender salmon with fragrant fruit salsa creates a unique gastronomic delight. The idea of pairing fish with fruits comes from Mediterranean traditions, where sweet-sour accents highlight the depth of flavor. Juicy salmon fillet infused with spices and crispy coriander gets a light caramelization on the grill, revealing its natural oiliness. The sweet-spicy nectarine salsa with lime and ginger adds a refreshing contrast. This dish is perfect for summer outdoor dinners or as an exquisite accent on a festive table. Serve with light white wine or spicy herbal infusions for maximum flavor enhancement.
1
In a small bowl, mix finely chopped nectarines, finely chopped green onion, olive oil, lime juice, grated ginger, minced chili, and cumin. Mix well and season with salt and pepper to taste.
- Nectarines: 2 pieces
- Spring onion: 2 stems
- Olive oil: 1 tablespoon
- Lime juice: 1 tablespoon
- Grated ginger: 1 teaspoon
- Serrano chili: 1 teaspoon
- Ground cumin: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
2
Preheat the grill. Brush the fish pieces with olive oil, season with salt and pepper. Lightly crush the coriander seeds and sprinkle them on the fish, pressing them in slightly. Place the fish on the grill and cook for 3-4 minutes on each side until done.
- Olive oil: 1 tablespoon
- Salmon fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Coriander seeds: 2 teaspoons
3
Transfer the fish to plates and top with salsa. Sprinkle with the remaining crushed coriander seeds and serve.
- Coriander seeds: 2 teaspoons
