Grilled Salmon with a Strawberry and Blueberry Salsa
Recipe provided by George Snyder, Executive Chef
McCormick & Schmick’s Seafood Restaurant, Minneapolis, Minnesota
1 (6 -8 oz.) filet of salmon
1 cup blueberries
1 cup strawberries, diced
1 Tbs. red onions, finely chopped
1 Tbs. red pepper, finely chopped
1 tsp. jalapeno, finely chopped
1 oz. fresh lime juice
1 oz. extra virgin olive oil
1 oz. balsamic vinegar
½ tsp. cumin
2 Tbs. cilantro, finely chopped
Salt and pepper to taste
Combine all ingredients except salmon and mix well to make salsa.
Drizzle salmon with a little olive oil and season with salt and pepper. Sear in a hot pan until desired doneness.
Serve salmon topped with berry salsa.
