Serves 4 to 6.
From"Heather Christo's Generous Table."
Apricot Mustard Glaze:
• 4 tbsp. butter, divided
• 1 shallot, finely minced
• 2 garlic cloves, finely minced
• 1/4 c. white wine
• 1/4 c. apricot jam or preserves
• 1/4 c. spicy whole-grain mustard
• Kosher salt
• 1 (2-lb.) side of salmon
• 2 peaches, cut in half, pits removed
• 2 nectarines, cut in half, pits removed
• Fresh chives or parsley leaves, for garnish
Directions
To make the glaze: Heat 1 tablespoon butter in small saucepan over medium heat until melted, but not browned. Add shallot and garlic, sprinkle with salt and cook over medium-low heat until shallot is soft and tender, 5 to 6 minutes. (Take care not to brown the shallots.)
Add white wine and cook until most of the wine has evaporated, 2 to 3 minutes. Add apricot jam and mustard and stir until well combined. As jam starts to melt, continue to stir and cook for 3 to 4 minutes. Remove sauce from heat and set aside to cool.
To prepare salmon: Put salmon skin side down on large sheet of foil. Season salmon generously with salt, then spread half of the apricot-mustard glaze on salmon. Set aside and reserve extra sauce.
Place all the fruit halves in a bowl. Melt 3 tablespoons butter and pour over fruit. Toss fruit in butter to coat well.
Preheat grill or grill pan on medium heat. Put fruit on grill, flat side down, and cook for 2 to 3 minutes. Return fruit to bowl and set aside.
Put salmon, still on sheet of foil, on grill. Cook until salmon is just cooked through but still bright pink in center, about 7 to 10 minutes.
When salmon is almost finished cooking, slather it with rest of the glaze and let it melt into the fish.
When fish is fully cooked, transfer it from foil to a platter. Pile the grilled fruit into the corners of the platter and garnish with fresh chives or parsley.
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