triple-tested at the Good Housekeeping Research Institute
Fresh nectarine salsa, made with jalape?o chiles, fresh lime juice, and chopped cilantro, livens up any grilled dish, especially succulent salmon fillets.
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Nutritional Information
(per serving)


Ingredients
    U.S.        Metric    Conversion chart
2    tablespoon(s) chopped red onion
2    large ripe nectarines, pitted and chopped
1    small red pepper, chopped
1    jalape?o chile, finely chopped
2    tablespoon(s) fresh lime juice
1    tablespoon(s) chopped fresh cilantro
1/2 teaspoon(s) salt
1/4 teaspoon(s) coarsely ground black pepper
1    tablespoon(s) dried tarragon
4    piece(s) (6 ounces each) skinless salmon fillet
1    teaspoon(s) olive oil
Directions

Grease clean grill grate. Prepare outdoor grill for covered, direct grilling on medium.
Meanwhile, in cup, place chopped red onion; cover with cold water and let sit 10 minutes. (This will take some of the sharpness out of the raw onion.) In medium bowl, stir together remaining salsa ingredients: chopped nectarines, chopped red pepper, finely chopped jalape?o, lime juice, chopped cilantro, and 1/4 teaspoon salt; set aside.
In small bowl, combine tarragon, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Brush salmon with oil and rub with tarragon mixture to coat both sides.
Place salmon on hot grill grate. Cover grill and cook salmon 8 to 10 minutes or until it turns opaque throughout, turning over once with large spatula. Transfer to platter.
Drain onion well. Stir onion into nectarine mixture. Serve nectarine salsa with grilled salmon.