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.