- 2 nectarines, pitted, diced
- 2 green onions, chopped
- 1 tablespoon olive oil
- 1 tablespoon fresh lime juice
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon minced seeded serrano chile
- 1/2 teaspoon ground cumin
- 4 5- to 6-ounce salmon fillets with skin
- Additional olive oil (for brushing)
- 2 teaspoons whole coriander seeds, coarsely cracked, divided
- Mix first 7 ingredients in medium bowl. Season salsa to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Brush salmon with oil. Sprinkle with salt, pepper, and 1 1/2 teaspoons coriander; press to adhere. Grill salmon until slightly charred and just cooked through, 3 to 4 minutes per side. Transfer to plates. Top with salsa and sprinkle with 1/2 teaspoon coriander.