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| Barbecued Salmon with Blueberry Salsa |
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Recipe and image courtesy of BC Salmon Marketing Council.
Makes 4 servings
1
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wild salmon fillet, about 1½ lbs/750 g |
| ½ | large pink grapefruit (sectioned with membrane removed), diced |
| 2 Tbsp. |
finely chopped red onion |
| 1 |
jalapeno pepper, chopped |
| 1 tsp |
honey |
| 1 Tbsp. |
lime juice |
| 1 cup |
blueberries, fresh or thawed |
| 2 Tbsp. |
chopped fresh cilantro |
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salt and freshly ground pepper to taste |
- Cut salmon into 4 serving portions.
- Prepare the barbecue and oil the grill.
- Barbecue salmon skin side down over medium high heat for about 10 minutes
per inch of thickness.
- Mix all the other ingredients just before serving and spoon salsa over
salmon or serve on the side.
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and Coriander Couscous
