“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 jalapeño 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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