Grilled Salmon with Blueberry Salsa
Fruit salsa sort of amazes me. It doesn’t amaze me as much as how El Chapo the Mexican drug lord escaped a maximum security prison via a mile long tunnel (seriously – a getaway motorcycle? He must have some amazing networking skills)…but it amazes me nonetheless. For someone who grew up in Wisconsin, flavor combinations just didn’t really exist unless it was in the form of a casserole and consisted of different cream of _____ soups (and those casseroles still hold a special place in my heart, btw). So the concept of fruit, onions (whaat), jalapeno (whaaaaat), and cilantro (wtf) tasting good together is a hard one to grasp. And yet, Whole Foods is making all sorts of fun fruit salsas now and I trust everything they do. So I made one with blueberries, served it on top of salmon, and LOVED IT.
- 4 grilled salmon fillets (or other fish or chicken)
- 3 cups blueberries
- 1 lemon
- 1 jalapeno, seeded and chopped
- 1 red bell pepper, chopped
- 2-3 tablespoons chopped cilantro
- 1/4 cup chopped red onion
- 1 tablespoon sugar
- 1/2 tsp salt
Place the blueberries in a food processor and pulse just a few times – you want to break them up a bit but leave plenty of large pieces. Alternatively, you can chop them by hand if you don’t have a food processor. Place the blueberries into a bowl. Add the juice of one lemon, jalapeno (add some seeds if you want a bit more heat), bell pepper, cilantro, red onion (one of the only times I will ever tell you to get red onion instead of sweet), sugar, and salt. Mix everything together and let marinate for at least 30 minutes before serving. I also think this would be an awesome summer appetizer served with tortilla chips. Or on top of some baked brie. Or on top of some cream cheese with crackers. Or on top of a spoon like I was doing.