Grilled Salmon and Peaches with Basil-Pistachio Gremolata

Grilled Salmon and Peaches with Basil-Pistachio Gremolata

Wellness in Outdoor Living is the best... unwinding for the day or week in the fresh outdoor air is truly relaxing. This is why our outdoor kitchen is the heart of our home. Our meals are healthy and made for busy families who want to reconnect at the end of the day free from devices.

At Riviera Outdoor Décor, we believe outdoor spaces should be designed for moments like this—where friends linger longer, meals taste better, and evenings outside become your favorite part of the day. Our selections of Marine Grade Outdoor Kitchens make it easy and fun.

✨ Outdoor living. Great food. Time well spent.

A whole grilled salmon is one of our favorite alfresco dinners. It’s easy to prepare, beautiful on the table, and always a dish that gets guests talking. Add a few fresh sides (Try our Spinach Salad with Peaches and Pecans), light the grill, and suddenly dinner becomes an experience.

Designed, built and tested in our own Riviera Outdoor Décor, Outdoor Kitchen.

#AlfrescoDining #OutdoorEntertaining #OutdoorKitchenLife #CoastalLiving #RivieraOutdoorDecor #OutdoorCooking

Author

Melissa Hammann

Prep Time

10 minutes

Servings

4 Servings

Category

Seafood

Cuisine

American

Ingredients

• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon of brown sugar
• 1 teaspoon of salt, divided
• ½ teaspoon garlic powder
• ¼ teaspoon ground red pepper
• 1 (1 ½ pound) salmon fillet, skin-on
• cooking spray
• 1 small red onion (approx. 9 ounces)
• 2 large peaches
• 2 tablespoons of olive oil
• ¼ cup chopped dry-roasted pistachios
• ¼ cup chopped fresh basil
• 2 teaspoons grated lemon zest

Directions

1. Prepare grill for indirect grilling: Heat one side of grill to medium-high (400 degrees F). Maintain temperature at about 400 degrees F.
2. Combine cumin, chili powder, sugar, garlic powder, and red pepper: rub evenly over flesh side of salmon
3. Cut onion into 8 wedges, leaving root end intact. Cut each peach in half, remove pit, and cut each half into 4 wedges (16 wedges total). Place onion and peach wedges in a medium bowl; drizzle with oil, and toss gently to coat.
4. Arrange salmon over grill (for this recipe, we used the Evo grill) close lid and grill until skin becomes crisp and slightly browned, 4 to 5 minutes. Move salmon to unheated side of the grill for indirect grilling. Ona gas grill, turn off burners under salmon and turn on burners on the other side of the grill. Arrange onion and peach wedges on oiled grill rack (over direct heat).Close lid and grill until salmon flakes when tested with a fork and onion and peach wedges are well marked, about 4 to 5 minutes for a salmon. There is no need to flip the fish,1 to 2 minutes per side for onions and peaches. Remove from grill: sprinkle o9nion with remaining ¼ teaspoon salt. Arrange salmon, peach wedges, and onion wedges on a platter.
5. Combine pistachios, basil , and lemon zest. Sprinkle evenly over platter.