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Ingredients
- 1 Tbsp rice vinegar
- 1 Tbsp fresh ginger grated
- 1 tsp fresh thyme leaves
- 4 Tbsp extra-virgin olive oil
- 1 - 2 pinches Kosher salt and pepper to taste
- 2 whole medium red onions cut into wedges
- 3 whole peaches cut into wedges
- 4 6-oz slamon steaks (about 1-inch thick)
Ingredients
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Instructions
- 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.
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