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Salmon with Basil, Peaches, and Pickled Onions

Salmon with Basil, Peaches, and Pickled Onions
Total Time:
2 hours
Active Time:
30 minutes


1 medium red onion
1 large ripe fresh peach
1 orange, for zest/juice
2 tablespoons cider vinegar
2 cloves fresh garlic, thinly sliced
1 1/4 teaspoons kosher salt, divided
1 teaspoon ground coriander
1 cup basmati rice
2 lb fresh skin-on salmon fillets
1/2 teaspoon pepper
12 large fresh basil leaves


  • Cut onion and peach in half lengthwise and cut into thin wedges.


  1. Using a vegetable peeler, remove two 3-inch strips of zest from orange. Squeeze orange for juice (1/2 cup). Bring a small saucepan of water to boil over high heat. Add onion wedges and cook for 30 seconds. Drain well and transfer to a medium bowl. While still warm, stir in orange juice, orange zest, vinegar, garlic, 1 teaspoon salt, and coriander. Cover and chill for 2 hours (or overnight). Let stand at room temperature 30 minutes before serving.
  2. Preheat grill. Prepare rice following package instructions. Sprinkle salmon with pepper and remaining 1/4 teaspoon salt. Top with basil leaves and peach wedges.
  3. Transfer salmon to the oiled rack of a grill directly over medium-high heat. Cover and grill for 8–10 minutes or until fish is opaque and 145°F.
  4. To remove salmon, work a wide spatula between the skin and the salmon and lift salmon from skin. Transfer salmon to a serving platter. Serve with pickled onions and rice.

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Nutritional Information

CALORIES (per 1/6 recipe) 380kcal; FAT 12g; SAT FAT 2g; TRANS FAT 0g; CHOL 95mg; SODIUM 310mg; CARB 31g; FIBER 2g; SUGARS 6g; PROTEIN 38g; VIT A 4%; VIT C 25%; CALC 4%; IRON 15%

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