- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon dried thyme
- 4 tablespoons olive oil
- 1 red onion, cut into wedges
- 3 peaches, cut into wedges
- 4 (6 oz.) salmon steaks
- No Salt Seasoning and Pepper
Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper. Set aside.
In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, no salt seasoning and pepper, to taste.
Season the salmon with no salt seasoning and pepper, to taste. Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.
Sponsor: Intermountain Medical Center Heart Institute
