Grilled Salmon With Sliced Peaches and Brown Butter |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe comes from Kevin Davis, Chef/Owner od the Steelhead Diner in Seattle, Washington. Ingredients:
28 ounces wild salmon fillets, skin on bones removed (4 7-oz fillets) |
2 tablespoons extra virgin olive oil |
kosher salt |
fresh ground black pepper |
1/2 cup butter |
1 cup smoked almonds or 1 cup almonds, lightly crushed |
8 fresh sage leaves |
1 teaspoon orange zest, grated |
2 peaches, firm and sliced |
Directions:
1. Preheat an outdoor gas grill to medium low, or a charcoal grill for indirect cooking.
2. Brush salmon with the oil and season with salt and pepper.
3. Grill, skin side down, until nicely browned, about 5 or 6 minutes; flip and cook until medium, about 3 to 6 minutes, depending on thickness.
4. Meanwhile, heat a skillet over medium heat and brown the butter; it will sizzle and foam before it subsides and you are left with a nutty brown butter, about 2 to 3 minutes.
5. Remove from heat and stir in the almonds; next stir in the sage leaves.
6. Stir in the orange zest, peaches, making sure to stir well before each successive addition; season with salt and pepper.
7. Transfer the salmon to individual serving plates and spoon the sauce over each; serve.
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