2 tablespoons rice-wine vinegar
1 teaspoon each: soy sauce and honey
1/2 teaspoon peeled and finely grated fresh ginger root
1/4 teaspoon sesame oil
1 tablespoon, plus 1 teaspoon olive oil, divided
Pinch red-pepper flakes, or to taste
1 1/2 pounds wild salmon fillets
2 ripe but firm peaches, pitted, skin-on
4 green onions
Salt and pepper, to taste
Soak a 15-inch cedar grilling plank in water for 1 hour. Preheat gas or charcoal grill to medium-low heat, about 350 F.
In a small bowl, whisk together the vinegar, olive oil, soy, honey, ginger, sesame oil, 1 tablespoon of the olive oil and the red pepper until combined; set aside.
Brush the peaches with remaining olive oil. Season the salmon with the salt and pepper; drizzle with 1 tablespoon vinaigrette.
Place plank on grill, close lid and heat for about 3 minutes. Flip plank, using tongs, and place salmon on heated side of plank. Close lid and cook for 10 to 15 minutes until salmon is medium-rare.
Remove salmon from grill and place the green onions and peaches, cut-sides down, on grill. Grill until grill marks begin to form on peaches, about 4 minutes per side, and onions are slightly charred and tender.
Slice peach halves in half, roughly chop green onions, place in a medium bowl, tossing with half of remaining vinaigrette. Plate peaches and onions with planked salmon and drizzle with remaining dressing just before serving.
Makes 4 servings.