Ginger & Peach Roasted Red Salmon

The king of fish, Alaska salmon is like a summer holiday, dinner with best friends, true comfort food, and true fun when you catch some. Some days the catch is amazing, some days true friends gift us theirs because we didn’t catch “the run”. Nothing beats fresh caught, red sockeye salmon fillets. Steve, thank you! Jean and Julian, I love you both and love being introduced to “the Conga”. Thank you!

This beautiful dish is an amazing combination; the perfect marriage of flavors between salmon, ginger, salty and pungent with a fruit side for fun. Hard to admit how easy it is when it is so elegant. Enjoy!
Serves 4

Ingredients
1 tablespoon apple cider vinegar (unfiltered, raw)
1 Tablespoon grated fresh ginger
1 teaspoon fresh thyme leaves
4 Tablespoons extra-virgin olive oil
sea salt and pepper
1 medium red onion, thickly sliced
3 peaches, cut into wedges
2 zucchini, sliced
4x 6-ounce wild-caught salmon fillets (about 1 inch thick, skin on)

Preparation
1. Heat grill to high-medium; when it comes to temperature use a grill brush to remove “detritus”. Turn the grill to medium or medium low for cooking (different grills have different heats—lower and slower is best).
2. In a Magic Bullet, Nutribullet, or food processor, cream together the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set the creamy vinaigrette aside.
3. Slice the zucchini lengthwise and brush with olive oil.
4. In a large bowl, gently toss the onions and peaches with approximately 1 tablespoon oil.
5. Rub both sides of the salmon with olive oil and then season the fleshy side with ½ teaspoon salt and ¼ teaspoon pepper.
6. Place the onions on the preheated grill; they take the longest. Grill onions 2 minutes before starting the salmon.
7. Place the prepared salmon on the grill flesh side down. Also place the prepared zucchini on the grill.
8. Grill the salmon, zucchini, and onions 2 minutes.
9. Carefully flip the salmon to skin side down (this is easiest with a long spatula). Flip the onion slices and the zucchini slices.
10. Place the peaches on the grill to cook while the salmon, zucchini, and onions finish.
11. Peaches need about 1 minute per side. Use tongs to turn the peaches while the salmon, onions, and zucchini continue cooking.
12. Arrange all artistically on a serving dish. Drizzle with the vinaigrette and serve.

A simple mixed greens salad rounds out this beautiful dish.