A wonderful light summer meal. Pair with a green salad and Brennan's Vanilla Ice Cream topped with raspberries and blueberries for dessert.
Combine first 11 ingredients and 1/8 teaspoon salt in a medium blow, and stir well. Let nectarine mixture stand for 2 hours.
Sprinkle pepper and 1/8 teaspoon salt over salmon fillets. Prepare grill. Place fillets on grill rack coasted with cooking spray, and grill 5 minutes on each side or until fish flakes easily when tested with fork. Serve immediately with nectarine red-onion relish.