Grilled wild salmon with sliced peaches, cracked sage and smoky almond brown butter

By BobD

Ingredients

• Wild salmon fillets, 7-oz, scaled, skin on, boned 4 each
• Extra-virgin olive oil 2 TBS
• Kosher salt 0 as needed
• Freshly ground black pepper as needed 0 as needed
• Butter 1/2 C
• Smoked almonds, lightly crushed 1 C
• Sage leaves 8 each
• Orange zest 1 tsp
• Peaches, firm, sliced 2 each

Details

Adapted from plateonline.com

Preparation

Step 1

1. Preheat an outdoor gas grill to medium-low or prepare a charcoal grill for indirect heat. Brush salmon fillets with olive oil and season with salt and pepper. Grill skin-side down until skin is nicely browned, 5 to 6 minutes. Turn fish and cook to medium, about 3 to 6 minutes, depending on thickness.

2. Brown butter in a medium skillet over medium heat, until it gives off a nutty aroma, about 2 to 3 minutes. Remove pan from heat and add, in this order: almonds, sage, zest and peaches, pausing between each addition and stirring gently to blend before adding next ingredient. Season with salt and pepper.

3. Transfer salmon to warmed individual plates, spoon sauce over fish and serve immediately.