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Grilled Salmon With Sliced Peaches and Brown Butter

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“This recipe comes from Kevin Davis, Chef/Owner od the Steelhead Diner in Seattle, Washington.”

Ingredients Nutrition


  1. Preheat an outdoor gas grill to medium low, or a charcoal grill for indirect cooking.
  2. Brush salmon with the oil and season with salt and pepper.
  3. Grill, skin side down, until nicely browned, about 5 or 6 minutes; flip and cook until medium, about 3 to 6 minutes, depending on thickness.
  4. Meanwhile, heat a skillet over medium heat and brown the butter; it will sizzle and foam before it subsides and you are left with a nutty brown butter, about 2 to 3 minutes.
  5. Remove from heat and stir in the almonds; next stir in the sage leaves.
  6. Stir in the orange zest, peaches, making sure to stir well before each successive addition; season with salt and pepper.
  7. Transfer the salmon to individual serving plates and spoon the sauce over each; serve.

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