Grilled Salmon With Sliced Peaches And Brown Butter - cooking recipe

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

Preparation

Preheat an outdoor gas grill to medium low, or a charcoal grill for indirect cooking.
Brush salmon with the oil and season with salt and pepper.
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.
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.
Remove from heat and stir in the almonds; next stir in the sage leaves.
Stir in the orange zest, peaches, making sure to stir well before each successive addition; season with salt and pepper.
Transfer the salmon to individual serving plates and spoon the sauce over each; serve.