Updated Saturday, January 12, 2013 at 08:01 AM
For the vinaigrette:
2 tablespoons rice wine vinegar
1 tablespoon olive oil
1 teaspoon soy sauce
1 teaspoon honey
1/2 teaspoon finely grated fresh ginger root
1/4 teaspoon sesame oil
Pinch red pepper flakes or more to taste
For the salmon:
1 ½ pounds wild salmon fillet
2 ripe but firm peaches, pitted, skin-on
1 teaspoon olive oil
Salt and pepper to taste
1 15-inch cedar grilling plank, immersed and soaked in water for one hour
Preheat gas or charcoal grill to medium-low heat, about 350 F.
In a small bowl, whisk vinegar, olive oil, soy, honey, ginger, sesame oil and red pepper until combined, and set aside.
Cut peaches in half, cutting stem end to tip. Remove pits and brush with oil. Season salmon with salt and pepper and drizzle with one tablespoon of vinaigrette.
Place plank on grill, close lid and heat for about three minutes. Flip plank, using tongs, and place salmon on heated side of plank. Close lid and cook for 10-15 minutes until salmon is medium-rare.
Remove salmon from grill and place scallions and peaches, cut side down on grill. Grill until grill marks begin to form on peaches, about four minutes per side, and onions are slightly charred and tender.
Slice peach halves in half, roughly chop scallions, place in a medium bowl, tossing with half of remaining vinaigrette.
To serve, plate peaches and onions with planked salmon and drizzle with remaining dressing just before serving.
Nutrition per serving: 273 calories (36 percent from fat), 35 grams protein, 9 grams carbohydrates, 1 gram fiber, 11 grams fat (2 grams saturated), 89 milligrams cholesterol, 202 milligrams sodium.
Adapted from a recipe by Gena Knox, Athens-based entrepreneur and cookbook author.