Grilled Salmon with Sliced Peaches and Brown Butte

Name: Grilled Salmon with Sliced Peaches and Brown Butte
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: 28/ oz wild salmon fillets, skin on and bones removed (4 7-ounce fillets); 2 Tbsp extra virgin olive oil; kosher salt; fresh ground black pepper; 1/2 c butter; 1 c smoked almonds or almonds, lightly crushed; 8 fresh sage leaves; 1 tsp grated orange peel; 2 peaches, firm and sliced

Grilled Salmon With Sliced Peaches And Brown Butte Recipe

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By Lucy Selvaggio-Diaz
@threeovens

This recipe comes from Kevin Davis, Chef/Owner of the Steelhead Diner in Seattle, Washington.

Rating:

☆☆☆☆☆ 0 votes0

Serves:

Prep:

10 Min

Cook:

15 Min

Method:

Grill

Ingredients

28/ oz

wild salmon fillets, skin on and bones removed (4 7-ounce fillets)
2 Tbsp

extra virgin olive oil
·

kosher salt
·

fresh ground black pepper
1/2 c

butter
1 c

smoked almonds or almonds, lightly crushed
8

fresh sage leaves
1 tsp

grated orange peel
2

peaches, firm and sliced
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How to Make Grilled Salmon with Sliced Peaches and Brown Butte

Step-by-Step

Preheat an outdoor gas grill for medium low cooking, or a charcoal grill for indirect cooking.
Brush salmon with the oil and season with salt and pepper. Grill, skin side down, until nicely browned, about 5 to 6 minutes. Flip and cook until medium, about 3 to 6 minutes more depending on the thickness.
Meanwhile, heat a skillet over medium heat and brown the butter. It will sizzle and foam before subsiding, leaving you with a nutty brown butter, about 2 to 3 minutes. Remove from heat and stir in the almonds, sage leaves, orange peel, and peaches, stirring well between each addition. Season with salt and pepper.
Transfer the salmon to individual serving plates and spoon the sauce over each to serve.

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