Grilled Salmon With Sliced Peaches and Brown Butter

This recipe comes from Kevin Davis, Chef/Owner od the Steelhead Diner in Seattle, Washington.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 28  ounces  wild salmon fillets, skin on bones removed (4 7-oz fillets)
• 2  tablespoons extra virgin olive oil
•  kosher salt
•  fresh ground black pepper
• 1⁄2 cup butter
• 1  cup  smoked almonds or 1  cup  almonds, lightly crushed
• 8  fresh sage leaves
• 1  teaspoon orange zest, grated
• 2  peaches, firm and sliced

Directions

1. Preheat an outdoor gas grill to medium low, or a charcoal grill for indirect cooking.
2. Brush salmon with the oil and season with salt and pepper.
3. Grill, skin side down, until nicely browned, about 5 or 6 minutes; flip and cook until medium, about 3 to 6 minutes, depending on thickness.
4. Meanwhile, heat a skillet over medium heat and brown the butter; it will sizzle and foam before it subsides and you are left with a nutty brown butter, about 2 to 3 minutes.
5. Remove from heat and stir in the almonds; next stir in the sage leaves.
6. Stir in the orange zest, peaches, making sure to stir well before each successive addition; season with salt and pepper.
7. Transfer the salmon to individual serving plates and spoon the sauce over each; serve.