• 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)


  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.


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