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

Broiled or Grilled Salmon with Blueberry-Cilantro Salsa adapted from Vital Choices Newsletter

4 (6 oz each) wild salmon fillets
½ large pink grapefruit (sectioned with membrane removed), diced
2 Tbsp. red onion, chopped finely
1 jalapeno pepper, chopped
1 tsp honey
1 Tbsp. lime juice
1/2 cup frozen wild blueberries, thawed
1 cup fresh blueberries
2 Tbsp. chopped fresh cilantro
Sea salt and black pepper to taste

Preheat the broiler or prepare the grill and oil the grate. Broil or grill salmon for 6 to 8 minutes or until just done.

Mix all the other ingredients just before serving, and spoon salsa over salmon or serve on the side.

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15 Replies to “Grilled salmon with blueberry salsa”

  1. Brilliant. I never thought about blueberries in a salsa. The grilled peach salsa thing rocks by the way. This is definitely going in my to cook list.

  2. At first (quick) glance I thought those were olives: one of the only foods I don’t like. But blueberries? Now that I can get behind. This salsa sounds really interesting, in a good way. And the pork loin with peach-basil salsa sounds lovely too.

  3. I once had a grilled fish dish with blueberry sauce that just didn’t seem right. I don’t know. What makes the blueberries so good with the salmon?

  4. js – I’ll probably be making more this weekend, just to have around.

    Mary – I made a grilled peach and tomato salsa last year, but I’m really looking forward to this one. Is there a particular recipe you like?

    Thanks, Kristen. I took another look at the picture after reading your comment and you’re right — the fresh blueberries do look like olives. I love all olives, but that would be one terrible combination, I imagine.

    That’s a good question, Nate. I do think the frozen blueberries added quite a lot to the salsa, so I wouldn’t make this (for salmon) with only fresh, unless I’d cooked them down a bit. The salsa hit a lot of notes — sweet, tart, and spicy, but also crunchy, soft, and juicy — that we thought played really well with the dense, meaty fish.

  5. I did! It’s definitely a work in progress, but it’ll do until I take some pictures specifically for the banner. 🙂

  6. Amy:

    I like the new look, Rufus looks ecstatic.

    The salmon with blueberries sounds like a natural pairing to me. I”m betting that there are Tlingit or other native american recipes for things like smoked salmon or salmon jerky or something of the sort that use blueberries. Looks yumlicious.

    Kristen:

    Have you considered pychotherapy for the olive aversion? I’n a bit of a psycho and I suggest eating them until you begin to enjoy them, then just TRY stopping.

  7. Demo — Rufus is often ecstatic, if cockroaching is the definition. I think he likes us. 🙂 And your method of learning to enjoy olives certainly worked for me with sour cream. Sometimes things are worth forcing yourself to like.

    Hi Jen — I had no idea until I clicked through to your flickr set again! It looks deeeeeelicious, as always, and now I know what to do with gooseberries.

  8. Found this from Tastespotting and will *definitely* be giving it a try. I can really see how the salmon would stand up to the multitude of flavors in the salsa.

    Thanks!

  9. I made this dish a few weekends ago, It was a hit. To save money me and my wife have made it a tradition that whenever we had the urge to eat out, which is expensive, we would try a new recipie instead. This dish was resturant quality with out the expensive bill. It tastes fresh , smells fresh, is delicious and looks good on a plate. I reccomend it

  10. Hi Tom! So glad you liked it — did you use frozen berries or a combination of frozen and fresh? Just curious. And I like your solution to save money by preparing new recipes at home instead of eating out. I guess we just automatically do that, since our town is pretty short on restaurants.

  11. I tried this Salsa recipe last night. The grapefruit that I bought was way too bitter so I ended up removing most of it and replacing it with watermelon. Yummy. I also briefly pulsed the thawed frozen blueberries in my Cuisinart to make it a little more sauce like. I served it with grilled duck breast. Yummy!

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