Grilled Salmon with Fresh Blueberry Corn Salsa

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Recipes from a Very Small Island

Published by Hyperion

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This image courtesy of Joseph DeLeo

Editor's Note: A new twist on a beloved fish gives a Mexican spin to your dinner. If you love blueberries you will enjoy this refreshing salsa that contains blueberries and corn. Grilling salmon just right, flaky and appealing, with a chilled and colorful salsa, is a great dish to serve to guests in the summer months. Using in-season ingredients, like blueberries and corn, gives a fresher take on this tasty sauce, which will cool off your palette. You can pair other cold dishes such as cold asparagus with a tangy sauce that will be sure to help you keep cool and help you enjoy the season that promotes relaxation and taking advantage of the outdoors.

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.

Serves8

Cooking MethodGrilling

CostModerate

Easy

Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe CourseMain Course

Dietary ConsiderationEgg-free, Gluten-free, Lactose-free, Peanut Free, Soy Free, Tree Nut Free

EquipmentGrill

MealDinner, Lunch

Taste and TextureFruity, Juicy, Sweet

Ingredients

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

Instructions

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.In a pinch, you could also use 1 cup of thawed frozen corn kernels instead of the fresh corn.
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.