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
- 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
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