gingery salmon

Ingredient list

• 1 tablespoon rice vinegar
• 1 tablespoon grated fresh ginger
• 1 teaspoon fresh thyme leaves
• 4 tablespoons extra-virgin olive oil
• kosher salt and pepper
• 4 6-ounce salmon steaks (about 1 inch thick)
• 2 medium red onions, cut into wedges
• 3 peaches, cut into wedges

Directions

• Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper; set aside.
• Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large bowl, gently toss the onions, peaches, the remaining 1 tablespoon of oil, 1/2 teaspoon salt, and 1⁄4 teaspoon pepper.
• Grill the salmon and the onions, until the salmon is opaque throughout and the onions are tender, 5 to 6 minutes per side. After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side. Drizzle the salmon with the vinaigrette and serve with the onions and peaches.

( I skip the rice vinegar because it has sugar)