Grilled salmon with blueberry salsa

“Your eyes are bigger than your stomach” was one of my dad’s favorite sayings — which never got old, by the way — when I was a kid. Of course, by the time I hit my teen years, that saying was defunct, as I became an eating machine and the “hollow leg” jokes started (which also never got old).

I still have issues with my eyes being too big, mostly when I visit the Ringwood Farmers’ Market on weekends. I know I won’t be cooking much during the week, but I just can’t help myself with all of that gorgeous summer produce on display. Surely I’ll find a way to use blueberries and cilantro and beets and tuscan kale (and about 10 other things) before next weekend, right?

Well, not always, or even usually. But last night I was determined to at least make a dent in last weekend’s haul, so I started researching recipes for salmon and blueberries and kept coming upon one that sounded promising and had the benefit of only requiring a quick stop at Garden of Eden for a jalapeno pepper and a grapefruit (both easily toted on the bus).

I gotta say, this salsa rawked! Assuming frozen blueberries were recommended for a reason, I used about 1/2 cup of frozen and supplemented with about a cup of fresh, but otherwise stuck to the recipe. I’d like to replace the grapefruit with pineapple next time to sweeten it up a bit more, but this version was so good Gil and I dug into the leftovers with a spoon.

I grilled the salmon (and the asparagus, now that I think about it) with nothing more than a slick of olive oil to keep them from sticking to the grate, but the blueberry salsa and a sprinkling of fleur de sel knocked ’em out of the park.

I’ll keep the fruit salsa solution in mind for this weekend. Pork loin with peach and basil salsa doesn’t sound half bad, and I think they’re still pretty good after only a week in the fridge…

recipe after the jump

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