Grilled Salmon with Nectarine-Red Onion Relish

by Brennans Market Admin

Serving Size: Serves 4


2 1/2 cups (about 3 medium) coarsely chopped necatries

1 cup coarsely chopped red bell pepper

1 cup coarsely chopped red onion

1/4 cup thinly sliced fresh basil

1/4 cup Brennan’s white wine vinegar

1/2 teaspoon grated orange rind

2 Tablespoons minced seeded jalapeno pepper

2 Tablespoons fresh lime juice

2 teaspoons sugar

2 garlic cloves, minced

1/4 teaspoon salt, divided

1/2 teaspoon freshly ground pepper

4 (6 ounce) salmon fillets

cooking spray

Adapted From:

A wonderful light summer meal. Pair with a green salad and Brennan’s Vanilla Ice Cream topped with raspberries and blueberries for dessert.

Combine first 11 ingredients and 1/8 teaspoon salt in a medium blow, and stir well.  Let nectarine mixture stand for 2 hours.Sprinkle pepper and 1/8 teaspoon salt over salmon fillets.  Prepare grill.  Place fillets on grill rack coated with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with fork.  Serve immediately with nectarine red-onion relish.