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Amy at the Minimally Invasive food blog picked it up from us, and contributed this great photo of the dish served atop asparagus.
We like the idea of serving the salmon and salsa over greens (e.g., spinach or chard; cold or sauteed).
It would also make sense to serve this dish with whole grain on the side... we'd serve it either with quinoa or a mix of wild and "real" rice, with a sprinkle of dried cranberries added during cooking for extra color, texture, and flavor.
To appeal to the broadest range of tastes, leave the chopped cilantro, jalapeño, and onions out of the salsa, and instead serve them on the side for folks to add to their salsa or not.
Broiled or Grilled Wild Salmon with Blueberry-Cilantro Salsa
4 (6 oz) wild salmon portions (sockeye, silver, or king) or 1 (24 oz) sockeye fillet, cut into four 6 oz pieces
1/2 large pink grapefruit (sectioned with membrane removed), diced, or 1/4 of a pineapple, diced
2 tablespoons red onion chopped finely
1 jalapeño pepper, deveined and chopped (optional)
1 teaspoon honey
1 tablespoon lime juice
1 cup wild organic blueberries, thawed
2 tablespoon chopped fresh cilantro (or parsley)
Sea salt and organic black pepper to taste
Preheat the broiler or prepare the grill (be sure to 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.