Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 | Pacific salmon fillet, about 1 1/2 lbs |
| Blueberry Salsa | |
| ½ large | Pink grapefruit |
| 2 tablespoons | Red onion, finely chopped |
| 1 | Jalapeno Pepper, chopped |
| 1 teaspoon | Honey |
| 1 tablespoon | Lime Juice |
| 1 cup | Blueberries, fresh or thawed |
| 2 tablespoons | Fresh Cilantro, chopped |
| Calories: 265.8 Total Fat (g): 8.8 | |
| Protein (g): 38.0 Saturated Fat (g): | |
| Sodium (g): 141.2 Cholesterol (mg): |
Description:
The best of the West Coast. Fresh salmon in in season July-September.
Today's frozen salmon is also excellent.
Instructions:
Section pink grapefruit amd discard membrane. Dice grapefruit and mix with other salsa ingredients. Prepare the barbecue and oil the grill well. Cut the salmon into 4 serving portions. Barbecue skin down over medium high heat for about 10 minutes per inch of thickness. Spoon salsa over salmon or serve on the side.
Source/Author: B.C. Salmon Marketing Council / type Bob Shiells Nutrition: per: Serving
: Carbohyrates (g): 10.0 Submitted By BOB SHIELLS On 08-07-95