Grilled Salmon with Fresh Blueberry Corn Salsa

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Grilled Salmon with Fresh Blueberry Corn Salsa
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Makes: 8 servings adjust
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.

Directions

Ingredients

  • 3 pounds Fresh Salmon Fillet
  • Salt and Pepper
  • 1 tablespoon Ground Cumin

Step 1

Sprinkle the salmon with the cumin and salt and pepper to taste. Refrigerate until ready to cook.

Ingredients

  • 4 Sweet Corn
  • 4 Tomatoes, diced
  • 2 ripe avocados, peeled and diced
  • 1 Orange Bell Pepper, diced
  • 1 Green Bell Pepper, diced
  • 1 small bunch cilantro, chopped
  • juice of two limes
  • 2 tablespoons Olive Oil
  • 1 tablespoon Red Wine Vinegar

Step 2

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.
 

Step 3

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.

Ingredients

  • 2 cups fresh blueberries

Step 4

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.
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