Tarragon-Rubbed Salmon with Nectarine Salsa

We love the ease of salmon fillets, but if you find it easier to cook and turn salmon steaks, simply use the ten-minutes-per-inch-of-thickness rule as a guide for your cooking time.

PREP: 10 minutes plus standing

GRILL: 8 to 10 minutes

MAKES: 4 main-dish servings

2 tablespoons chopped red onion

2 large ripe nectarines, pitted and chopped

1 small red pepper, stem and seeds removed,
chopped

1 jalapeño chile, finely chopped

2 tablespoons fresh lime juice

1 tablespoon chopped fresh cilantro

½ teaspoon salt

1 tablespoon dried tarragon

¼ teaspoon coarsely ground black pepper

4 pieces salmon fillet (about 6 ounces each),
skin removed

1 teaspoon olive oil

1. Grease clean grill rack. Prepare outdoor grill for covered direct grilling over medium heat.

2. In cup, place onion; cover with cold water and let sit 10 minutes. (This will reduce sharpness of raw onion.) In medium bowl, stir together nectarines, red pepper, jalapeño, lime juice, cilantro, and ¼ teaspoon salt; set aside.

3. In small bowl, mix together tarragon, pepper, and remaining ¼ teaspoon salt. With tweezers, remove any pin bones from salmon. Brush salmon with oil and rub with tarragon mixture to coat both sides.

4. Place salmon on hot grill rack. Cover grill and cook salmon until it turns opaque throughout, 8 to 10 minutes, turning over once with large spatula. Transfer to platter.

5. Drain onion well. Stir onion into nectarine mixture. Serve nectarine salsa with grilled salmon.

EACH SERVING: About 305 calories, 35g protein, 14g carbohydrate, 12g total fat (2g saturated), 93mg cholesterol, 365mg sodium