Ginger Salmon with Grilled Peaches

1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1/2 teaspoon dried thyme leaves
4 tablespoons extra-virgin olive oil
2 teaspoons black pepper
1 1/4 teaspoon kosher salt
4 salmon steaks (about 1 inch thick)
1/4 cup green onions
3 peaches, peeled and cut into thick wedges
1 tablespoon sugar



Combine peaches and sugar. Refrigerate 4 hours to overnight, in order to allow juice to develop.

Heat grill to medium-high. In a small bowl, combine vinegar, ginger, thyme, 3 tablespoons of the oil, 1/4 teaspoon salt. Set aside.

Season the salmon with salt and coat liberally with black pepper. Grill salmon until desired doneness, 4-5 minutes per side. Set aside.

Remove peaches from syrup; toss peaches with remaining tablespoon oil. Grill until slightly charred, 3-4 minutes.

Combine peach juice with vinaigrette. Add green onions. Pour dressing over fish and peaches to serve.



--Adapted from Real Simple magazine