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Broiled or Grilled Wild Salmon with Blueberry-Cilantro Salsa

This recipe came to us courtesy of the BC Salmon Council and could serve as an easy, tasty Thanksgiving centerpiece. We like the idea of serving the salmon and salsa over greens (e.g., spinach or chard; cold or sauteed). We also recommend serving with a side of whole grains - quinoa or a mix of wild and white or brown rice, with a sprinkle of dried cranberries added during cooking for extra color, texture, and flavor. No matter what you choose to pair it with, this salmon is sure to be the center of attention!
Yield: Serves 4
Total Time: 18 min
Prep: 10 min
Cook: 8 min
Additional:
Ingredients
1/2 large pink grapefruit (sectioned with membrane removed), diced OR 1/4 of a pineapple, diced
2 tablespoons red onion, finely chopped
1 jalapeño pepper, deveined and chopped (optional)
1 teaspoon honey
1 tablespoon lime juice
2 tablespoons fresh cilantro or parsley, chopped
Sea salt and organic black pepper to taste
Preparation
1.  Preheat the broiler OR oil and heat the grill.
2.  Broil or grill salmon for 6 to 8 minutes or until just done.
3.  Make salsa: Mix grapefruit, red onion, jalepeno, honey, lime juice, blueberries, cilantro, salt and pepper in a medium bowl. NOTE: To appeal to the broadest range of tastes, you can leave the chopped cilantro, jalapeño and onions out of the salsa, and instead serve them on the side.
4.  Plate salmon and spoon salsa over.
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