The nectarines can be replaced with peaches or other stone fruit (apricots would be lovely).
2 salmon fillets, six ounces each
Salt and fresh ground black pepper
1 medium nectarine, pit removed and cut into wedges
1 tablespoon maple syrup
1/4 teaspoon crushed red pepper flakes
1 cup cooked couscous or rice
2 ounces fresh goat cheese
Handful basil leaves, chopped
Prepare a grill for cooking over medium heat. (If using outdoor grill, it needs to have very clean grates). If grilling inside, heat a lightly oiled, well-seasoned grill pan over medium-high heat.
Wipe salmon fillets dry with paper towels. Brush on both sides with olive oil. Season with salt and black pepper. Grill the salmon, turning once and cooking for five to six minutes on each side, or until it can easily be flaked with a fork. (If you have one, take the salmon off the heat when an internal thermometer reads 135 degrees F).
Meanwhile, toss nectarine wedges with a teaspoon of olive oil, the maple syrup and crushed red pepper flakes. Place onto the grill and cook until warmed through and grill marks appear, about 2 minutes on each side.
Serve salmon on a bed of rice or couscous topped with grilled nectarines, a few crumbles of goat cheese and fresh basil.