august 25, 2012

Summer means fresh wild salmon, and Mom picked up a great filet of Coho for a lake house dinner. We cooked it on the grill and paired it with a salsa we made from the wild blackberries we had picked earlier that afternoon. For sides, we served the fish with green beans taken from the garden and some quinoa.

Salmon with Wild Blackberry Salsa

1 lb wild salmon filet, deboned
salt + pepper

Wild Blackberry Salsa
1 basket of blackberries, washed
1 medium red onion, diced
1 bunch (6-8 leaves) fresh basil, chiffonaded
2 oz lemon juice

To prepare the salsa, in a medium bowl, mix the blackberries, red onion, basil, and lemon juice. Salt to taste. Cover and set aside; let marinate for at least 30 minutes before serving to maximize flavor.

Clean and descale filet, then pat dry. Add minimal salt (more can be added after cooking) and pepper, then cook salmon on grill over medium high heat. Fish can either be cooked directly on the grill, over a cedar plank, or in foil. For a one-pound filet, cooking time is in the 6-8 minute range. Cook until the center is just pink. Serve immediately with blackberry salsa. Pairs well with Pinot Noir.

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