Grilled Salmon with Fresh Blueberry Corn Salsa
I love fresh salsa with grilled fish and this is an unusual (and very colorful) salsa, made with blueberries and corn. I like to make it at the height of summer when both are in season.
In a pinch, you could use 1 cup of thawed frozen corn kernels instead of the fresh corn.
Total Timeunder 1 hour
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Taste and Texturefruity, juicy, sweet
- One 3-pound fresh salmon fillet
- 1 tablespoon cround cumin
- Salt and freshly ground black pepper
- 4 ears sweet corn
- 4 medium tomatoes, diced
- 2 small firm but ripe avocados, peeled and diced
- 1 small green bell pepper, diced
- 1 small orange bell pepper, diced
- 1 small bunch cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 2 cups blueberries, preferably wild maine berries
Sprinkle the salmon with the cumin and salt and pepper to taste. Refrigerate until ready to cook.
Cook the corn in boiling water about 5 minutes, cool, then cut the kernels from the cob. Combine in a bowl with the tomatoes, avocados, bell peppers, cilantro, lime juice, oil, and vinegar. Refrigerate until ready to serve.
Build a hot charcoal fire or preheat a gas grill. Cook the salmon, turning once, until it is charred–almost blackened–on the outside and has reached the desired degree of doneness within. I like it still quite juicy, bordering on rare.
Add the blueberries to the salsa, stirring them in gently so as to avoid mushing them. Season with salt and pepper to taste. Serve the salmon with the salsa spooned over.
2005 Linda and Martha Greenlaw