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Broiled or Grilled Wild Salmon with Blueberry-Cilantro Salsa
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This recipe comes to us courtesy of the BC Salmon Council. Wild salmon get all mixed up at sea … some come from Alaskan rivers, some from Canadian. And you can't tell them apart until they get ready to return up their native rivers.

It's easy to forget that Alaska is separated from the rest of the US by a slice of Canadian coastline that includes the Fraser River, home of a famed salmon run that starts at Vancouver, just over the Washington State border.


Broiled or Grilled Wild Salmon with Blueberry-Cilantro Salsa

Serves 4

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


Preheat the broiler or prepare the grill and oil the grate.
  • Broil or grill salmon for 6‒8 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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