GRILLED SALMON WITH SLICED PEACHES AND BROWN BUTTE

Grilled Salmon with Sliced Peaches and Brown Butte image

Provided by Lucy Selvaggio-Diaz @threeovens

Categories Fish

Number Of Ingredients 9

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28/ ounce(s) wild salmon fillets, skin on and bones removed (4 7-ounce fillets)
2 tablespoon(s) extra virgin olive oil
- kosher salt
- fresh ground black pepper
1/2 cup(s) butter
1 cup(s) smoked almonds or almonds, lightly crushed
8 - fresh sage leaves
1 teaspoon(s) grated orange peel
2 - peaches, firm and sliced

Steps:

Preheat an outdoor gas grill for medium low cooking, or a charcoal grill for indirect cooking.
Brush salmon with the oil and season with salt and pepper. Grill, skin side down, until nicely browned, about 5 to 6 minutes. Flip and cook until medium, about 3 to 6 minutes more depending on the thickness.
Meanwhile, heat a skillet over medium heat and brown the butter. It will sizzle and foam before subsiding, leaving you with a nutty brown butter, about 2 to 3 minutes. Remove from heat and stir in the almonds, sage leaves, orange peel, and peaches, stirring well between each addition. Season with salt and pepper.
Transfer the salmon to individual serving plates and spoon the sauce over each to serve.