Tarragon-Rubbed Salmon

A Little Death In Dixie
The Suburbs
Kindle 3G Wireless Reading Device, Free 3G + Wi-Fi, 6" Display, Graphite, 3G Works Globally - Latest Generation
Dexter: The Fourth Season
The Girl with the Dragon Tattoo

Ingredients

• 2 tablespoon(s) chopped red onion
• 2 large ripe nectarines, pitted and chopped
• 1 small red pepper, chopped
• 1  jalapeño chile, finely chopped
• 2 tablespoon(s) fresh lime juice
• 1 tablespoon(s) chopped fresh cilantro
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) coarsely ground black pepper
• 1 tablespoon(s) dried tarragon
• 4 piece(s) (6 ounces each) skinless salmon fillet
• 1 teaspoon(s) olive oil

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Directions

1. Grease clean grill grate. Prepare outdoor grill for covered, direct grilling on medium.
2. Meanwhile, in cup, place chopped red onion; cover with cold water and let sit 10 minutes. (This will take some of the sharpness out of the raw onion.) In medium bowl, stir together remaining salsa ingredients: chopped nectarines, chopped red pepper, finely chopped jalapeño, lime juice, chopped cilantro, and 1/4 teaspoon salt; set aside.
3. In small bowl, combine tarragon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Brush salmon with oil and rub with tarragon mixture to coat both sides.
4. Place salmon on hot grill grate. Cover grill and cook salmon 8 to 10 minutes or until it turns opaque throughout, turning over once with large spatula. Transfer to platter.
5. Drain onion well. Stir onion into nectarine mixture. Serve nectarine salsa with grilled salmon.

www.delish.com

hmm yummy
ok