My {Nectarine} Fix

Summer has arrived!
And what is hot this season?
"The Brazilian Peach"

Nectarines are the perfect sweet addition to your summer cooking, and they are really just hairless peaches. This simple recipe is such a vibrant, refreshing dish for summer!

Honey Seared Salmon with {Nectarine and Mint Salad}
Serves 4

For Salmon:
2 fillets, salmon
1 tablespoon honey
1 tablespoon Kikkoman light soy sauce
1 teaspoon sea salt

For Salad:
5 nectarines
1 handful mint leaves, chopped
1 tablespoon olive oil
1 teaspoon sugar
1 sheet aluminum foil

I love cooking with fruit, especially during these hot months in Arizona.

It's best to purchase nectarines that aren't quite ripe yet, because the heat from the grill will soften them. If you buy nectarines that are already too ripe, they may become mushy when you try to cut them up.

To prep your ingredients, marinate the salmon fillets in a plastic bag with the honey, soy sauce and sea salt. Let the bag sit in the refrigerator for 3-4 hours.

Cut the nectarines in half and remove the pits, then drizzle with olive oil and sprinkle with sugar.

Turn your grill on high heat. After five minutes, turn your middle burners to low and brush a little olive oil onto the grill surface.

Tear off one sheet of foil and place it on the grill with the nectarines on top.

As the skin on the nectarines starts to caramelize, place your salmon on the grill with the skin side facing down.

Cook for about two minutes on each side.

The inside of the nectarines should become golden and the outer skin should be charred just a bit.

When the salmon starts to char and catch a flame, it is done cooking. Lay the salmon on a cutting board and let it sit for five minutes before serving.

Chop up the nectarines and mint. Mix together in a bowl and plate on top of your salmon! Enjoy!

TIP: If you have leftovers of the nectarine salad, you can add chopped avocado and red onion to make a simple salsa.