We are in New York right now. Pete is working, Pia is in fencing camp every day and Coco and I are basically just mobbing around exploring and having fun at all of our favorite places. I force her to go on long walks in exchange for pool time and tv time. Our exchange is working out better for me than it is for her. She is so OVER it right now! (Coco’s not big on walking by the way)

Grilled Nactarine mustard Glazed Salmon from HeatherChristo.com

Ok, now on to the food!! So I made a really similar version of this recipe in my first book Generous Table. It was so popular with friends and family and I will always love that recipe- but sadly Pia, who loves salmon can’t eat the original recipe because it uses a ton of apricot jam which is full of sugar. I think there is some butter in the sauce as well. SO this was an amended version that is working for us now. We are able to substitute organic beet sugar and a nice healthy dose of wine (because why not!?) and I absolutely love the results! (We made this on Fathers Day and it was devoured)

Grilled Nactarine mustard Glazed Salmon from HeatherChristo.comGrilled Nactarine mustard Glazed Salmon from HeatherChristo.comGrilled Nactarine mustard Glazed Salmon from HeatherChristo.comGrilled Nactarine mustard Glazed Salmon from HeatherChristo.comGrilled Nactarine mustard Glazed Salmon from HeatherChristo.comGrilled Nactarine mustard Glazed Salmon from HeatherChristo.com

I love the colors, I love the flavors and really the whole dish looks like such a cheerful little plate of sunshine- doesn’t it?!

Grilled Nactarine mustard Glazed Salmon from HeatherChristo.com

Also, you should feel free to swap out peaches or apricots for the nectarines here- even plums or cherries would be such a wonderful substitution.

Nectarine Mustard Glazed Salmon with Grilled Stone Fruit
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 side salmon
  • kosher salt
  • Nectarine Mustard Glazed
  • 1 large nectarine
  • ¼ cup sugar
  • 1 cup rose or white wine (any kind is fine)
  • ½ red onion, finely chopped
  • ¼ cup grainy mustard
  • ½ teaspoon red pepper flakes
  • kosher salt
  • Grilled Fruit:
  • A selection of stone fruit cut in half and brushed with olive oil.
Instructions
  1. Preheat the grill to medium. Place the salmon side on a foil lined sheetpan and sprinkle with kosher salt. Let sit while you make the sauce.
  2. For the Nectarine Mustard Glaze:
  3. In a small pot combine the chopped nectarine, sugar and wine and let simmer over medium-low heat until the wine is reduced and the nectarine is soft, 5-7 minutes. Transfer the contents to a blender and puree until smooth. Add the nectarine puree back to the pot and add the onion, mustard and red pepper flakes and stir well. Season to taste with kosher salt.
  4. Slather the side of salmon with the sauce and transfer the salmon on the sheet of foil to the grill. Cover the Grill and wait 5 minutes. Then place the fruit directly on the grill, cut side down and cook for a few minutes until the fruit is soft and has nice seared grill marks on it. Remove the salmon after 8-10 minutes on the grill (depending on the thickness of the salmon.)
  5. ***I used a sockeye salmon filet which is much thinner than King salmon which would probably take more than 8-10 minutes. Watch the salmon closely and cook until barely opaque in the center. It is better to slightly undercook as the fish will continue to cook while it sits.
  6. Using a spatula, you should be able to easily move the salmon from the foil to a serving platter, while simultaneously removing the salmon skin. Arrange the grilled fruit around the salmon and serve hot.

 

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We are in New York right now. Pete is working, Pia is in fencing camp every day and Coco and I are basically just mobbing around exploring and having fun at all of our favorite places. I force her to go on long walks in exchange for pool time and tv time. Our exchange is working out better for me than it is for her. She is so OVER it right now! (Coco’s not big on walking by the way)

Grilled Nactarine mustard Glazed Salmon from HeatherChristo.com

Ok, now on to the food!! So I made a really similar version of this recipe in my first book Generous Table. It was so popular with friends and family and I will always love that recipe- but sadly Pia, who loves salmon can’t eat the original recipe because it uses a ton of apricot jam which is full of sugar. I think there is some butter in the sauce as well. SO this was an amended version that is working for us now. We are able to substitute organic beet sugar and a nice healthy dose of wine (because why not!?) and I absolutely love the results! (We made this on Fathers Day and it was devoured)

Grilled Nactarine mustard Glazed Salmon from HeatherChristo.comGrilled Nactarine mustard Glazed Salmon from HeatherChristo.comGrilled Nactarine mustard Glazed Salmon from HeatherChristo.comGrilled Nactarine mustard Glazed Salmon from HeatherChristo.comGrilled Nactarine mustard Glazed Salmon from HeatherChristo.comGrilled Nactarine mustard Glazed Salmon from HeatherChristo.com

I love the colors, I love the flavors and really the whole dish looks like such a cheerful little plate of sunshine- doesn’t it?!

Grilled Nactarine mustard Glazed Salmon from HeatherChristo.com

Also, you should feel free to swap out peaches or apricots for the nectarines here- even plums or cherries would be such a wonderful substitution.

Nectarine Mustard Glazed Salmon with Grilled Stone Fruit
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 side salmon
  • kosher salt
  • Nectarine Mustard Glazed
  • 1 large nectarine
  • ¼ cup sugar
  • 1 cup rose or white wine (any kind is fine)
  • ½ red onion, finely chopped
  • ¼ cup grainy mustard
  • ½ teaspoon red pepper flakes
  • kosher salt
  • Grilled Fruit:
  • A selection of stone fruit cut in half and brushed with olive oil.
Instructions
  1. Preheat the grill to medium. Place the salmon side on a foil lined sheetpan and sprinkle with kosher salt. Let sit while you make the sauce.
  2. For the Nectarine Mustard Glaze:
  3. In a small pot combine the chopped nectarine, sugar and wine and let simmer over medium-low heat until the wine is reduced and the nectarine is soft, 5-7 minutes. Transfer the contents to a blender and puree until smooth. Add the nectarine puree back to the pot and add the onion, mustard and red pepper flakes and stir well. Season to taste with kosher salt.
  4. Slather the side of salmon with the sauce and transfer the salmon on the sheet of foil to the grill. Cover the Grill and wait 5 minutes. Then place the fruit directly on the grill, cut side down and cook for a few minutes until the fruit is soft and has nice seared grill marks on it. Remove the salmon after 8-10 minutes on the grill (depending on the thickness of the salmon.)
  5. ***I used a sockeye salmon filet which is much thinner than King salmon which would probably take more than 8-10 minutes. Watch the salmon closely and cook until barely opaque in the center. It is better to slightly undercook as the fish will continue to cook while it sits.
  6. Using a spatula, you should be able to easily move the salmon from the foil to a serving platter, while simultaneously removing the salmon skin. Arrange the grilled fruit around the salmon and serve hot.