I love to grill and have read a lot this summer about grilled peaches but had yet to give it a try until tonight! I had no idea what I was missing – delish!
- 1 filet fresh wild salmon (about 1.5 lbs)
- 2 ripe peaches, cut in half and pits removed
- 2 tsp finely chopped fresh ginger (I get this in produce section)
- 2 tsp minced garlic
- 1/4 cup brown sugar
- 1/4 cup soy sauce
- 3 tablespoons sesame oil (or olive oil)
- Optional: If you want some kick add a tablespoon of chile sauce (like Sriracha)
- Heat your grill to med-high.
- Place your salmon filet on a piece of heavy-duty foil, big enough to wrap around the filet.
- In a small bowl combine the ginger, garlic, brown sugar, soy sauce, sesame oil and chile sauce (if using) until well blended.
- Brush the marinade over the salmon filet, reserving 2 tablespoons for the peaches, and fold the foil around the salmon, crimping the edges to seal.
- Place on the grill for 15-20 minutes or until the fish flakes when tested.
- When the fish has about 10 minutes remaining it is time to grill the peaches. Using a paper towel or grill brush oil one section of the grill and place the peaches on the grill cut side down. Let cook for 5 minutes.
- Turn the peaches over and drizzle the remaining marinade on the peach flesh and cook for an additional 2-3 minutes.
- Remove all items from the grill and serve.