Make this salmon dinner into a classic summer feast by serving it with seasonal veggies
Side dish idea: grill zucchini (sliced lengthwise) just until it begins to turn tender, and grill foil-wrapped corn or potatoes (pre-baked or-steamed) just until hot.
Complete the summery scene by serving your salmon with a bottle of Chardonnay or Pinot Grigio.
Grilled or Broiled Salmon with Southwest-Style Blueberry Salsa
Total Time 30 minutes
Makes 4 servings
- 4 (4-to-6 oz) salmon fillets, skin-on or skinless
- 1/2 teaspoon chipotle pepper powder
- 1 tablespoon organic extra virgin olive oil
- Pinch of salt
- 1 cup fresh or thawed frozen organic blueberries
- 1 large jalapeño pepper, finely chopped
- 2 tablespoons finely chopped red onion
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon salt
- In a bowl, combine the blueberries, jalapeño, red onion, cilantro, lime juice and salt. Stir vigorously, coarsely mashing some of the blueberries to release the juice.
- Heat and lightly oil the grill. If the salmon is skin-on, place it skin-side down on a plate and rub with olive oil, sprinkle with chipotle pepper and salt; let stand.
- Place the salmon on the hot grill (skin-side up, if it is skin-on), or on a broiler pan. Cook salmon until it acquires grill marks and the edges look browned, about 3 minutes. Carefully turn each fillet. Close the lid of the grill and cook 3-4 minutes more, just until it's cooked through or still has small spot of red in the center (it will continue self-cooking).
- Transfer to a clean platter. Top each fillet with about a quarter-cup of salsa, and serve hot.
260 calories, 12 g. fat, 65 mg. cholesterol, 390 mg. sodium, 7 g. carbohydrate, 1 g. fiber, 31 g. protein