One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans — an interesting addition — provide a much-needed crunch. For a complete meal, serve with a side of lightly dressed mixed greens. Check out the recipe here.
- 4 4- to 5-oz. fresh skinless salmon fillets, about 1-inch thick
- 3 Tbsp. barbecue sauce
- 2 nectarines, pitted and chopped
- 3/4 cup fresh blueberries
- 1/4 cup coarsely chopped toasted pecans
- Lemon wedges
- Rinse fish; pat dry with paper towels. Lightly sprinkle salmon with salt and pepper. Place 2 tablespoons of the barbecue sauce in small bowl; brush sauce on both sides of the salmon.
- For charcoal grill, cook salmon on greased grill rack directly over medium coals for 8 to 12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place salmon on greased grill rack over medium heat. Cover and grill as above.)
- In medium bowl combine nectarines, blueberries, pecans, and the remaining 1 tablespoon barbecue sauce. Season with salt.
- Serve salmon with salsa and lemon wedges.
- Main Dishes, Fish