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Grilled Salmon with Nectarine Salsa
- 2 nectarines, pitted, diced
- 2 green onions, chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon minced seeded serrano chile
- 1/2 teaspoon ground cumin
- 4 5- to 6-ounce salmon fillets with skin
- Additional olive oil (for brushing)
- 2 teaspoons whole coriander seeds, coarsely cracked, divided
Directions:View on Epicurious
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