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May 29, 2013 By:
Berry, Berry Sure About This
I love cooking with berries. In fact, I’ve just planted lots of berry bushes in my garden: three blueberry, three raspberry, two packages of sunflower seed and four clematis.
But anyone who knows me well will likely take the bet that they won’t survive the summer with me as their gardener.
I have enough self-awareness to know that my friends do have a point about my gardening skills. While hope springs eternal — which has to be true with anyone who gardens — I’m hedging my bets that nothing will pop up.
So I’m buying tons of berries while they’re in season. I’m using as many as I can and then freezing the rest for those fall and winter days when a taste of summer is what gets me through until I can replant my berries and start the cycle over again.
Grilled Salmon With Blueberry Salsa
2 and 1⁄2 Tbsps. lime juice
3 Tbsps. olive oil
1⁄2 tsp. black pepper
1⁄2 tsp. kosher salt
2-3 lbs. salmon steaks (6 to 8 depending on the size)
1 and 1⁄2 to 2 pints fresh blueberries
1 Tbsp. finely chopped jalapeno pepper
2 Tbsps. minced shallots or sweet onion
1⁄4 tsp. kosher salt
2 Tbsps. finely chopped parsley
1 Tbsp. chopped mint
1 Tbsp. chopped basil
1 Tbsp. fresh lime juice
In a plastic self-closing bag, combine the lime juice, oil, black pepper and salt.
Add the salmon steaks, close tightly and toss to coat with marinade and set aside (at room temperature) for 10 minutes.
While the salmon is marinating, prepare the salsa. Put 1 pint of the blueberries into a large bowl and mash them. Add the jalapeno, shallots, salt, parsley, mint, basil and lime juice and mix to combine.
Preheat the grill or your grill pan. Grease whichever one you’re using with a little oil. Remove the salmon from the marinade and discard the marinade. Grill each side 4 to 5 minutes (you’ll get score marks and the fish should be firm but still give to the touch).
Place the salmon on a serving platter or on individual plates and drizzle some salsa over the top of each piece of salmon. Sprinkle the remaining berries over the top. Serve with the remaining salsa.
Serves 6 to 8.