GRILLED LEMON-ROSEMARY SALMON WITH CREAMY HORSERADISH-SCALLION SAUCE & GRILLED PEACHES

GRILLED LEMON-ROSEMARY SALMON WITH CREAMY HORSERADISH-SCALLION SAUCE & GRILLED PEACHES image

Yield 2 servings

Number Of Ingredients 21

For the salmon rub:
2 center cut wild salmon fillets, skin intact and pin bones removed
1 tbls fresh rosemary, minced
1 tsp dried dill
1 large clove garlic, minced
1 1/2 tbls lemon zest
1 tsp sugar
1 tsp kosher salt
1 tsp black pepper
olive oil
juice from 1 lemon
4 fresh rosemary sprigs
8 fresh time sprigs
2 peaches, pitted and halved, and sprinkled with a pinch of salt and sugar.
For the sauce:
1/2 cup sour cream
1 1/2 tbls horseradish
1 scallion, finely chopped
1 tsp lemon juice
a pinch of sugar
kosher salt and white pepper to taste

Steps:

For the Salmon: In a small bowl, combine the rosemary, dill, garlic, zest, sugar, salt, pepper, and just enough olive oil to bring the mixture all together. Place the salmon, skin-side down, on an oiled piece of foil. Sprinkle lemon juice onto the foil. Rub the rosemary mixture into the fillets. Allow the fish to marinate, at room temperature, for 30 minutes while the grill heats and the sauce is made. For the sauce: Combine sour cream, horseradish, scallion, lemon juice, sugar, salt and pepper, and set aside. Cook the salmon: Place the foil-wrapped woodchips in the BBQ. Place the foil with salmon on a pre-heated, medium heat, gas or charcoal grill. Place the rosemary and thyme sprigs around the salmon. Close the lid and grill until cooked through, 10-15 minutes, depending on the thickness of the fillets. Remove the salmon, and while the fish is resting for 5 minutes, grill the peaches until charred on each side. Plate the salmon and serve with the creamy sauce and peeled, sliced grilled peaches.