Ingredients

  • 1 tablespoon balsamic white vinegar
  • Full Moon or San Carlos Gourmet
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons Extra Virgen Olive Oil
  • Full Moon or Pago Baldíos San Carlos
  • Salt and Pepper
  • 2 medium red onions, cut into wedges
  • 3 peaches, cut into wedges
  • 4 6-ounce salmon steaks (about 1 inch thick)

Steps

  1. Heat grill to medium-high. On a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
  2. In a large bowl, gently toss the onions, peaches remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
  3. Season de salmon with ½ teaspoon salt and ¼ teaspoon pepper
  4. Grill the salmon and onions until salmon is opaque throughout and onions aretender, 5 to 6 minutes per side.
  5. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
  6. Drizzle the salmon with the balsamic white vinegar and serve with the onionsand peaches.

 

Leave Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

clear formSubmit