SEARED SALMON WITH WILD BLUEBERRY SALSA

BY LADONNA GUNDERSEN

TLiving on a boat means that meal prep can be a bit of a challenge, but this Seared Salmon with Wild Blueberry Salsa recipe is perfect for any boater looking for a quick and delicious meal. e combination of the fresh wild salmon with the sweet and tangy blueberry salsa is sure to impress your crew.

When it comes to cooking salmon on a boat, I always recommend using a stovetop grill pan. It’s a great way to get those grill marks without the hassle of an actual grill. Also, make sure to season your salmon with salt and pepper before grilling to bring out the sh’s natural avors.

e blueberry salsa is the perfect complement to the salmon. To get the best avor, I recommend refrigerating the salsa for at least an hour before serving. is will allow the avors to meld together, creating a delicious, tangy taste.

Overall, this seared salmon with wild blueberry salsa recipe is perfect for any boater looking for a delicious and easy-to-prepare meal. Give it a try on your next boat trip, and I promise you won’t be disappointed.

Happy shing and happy eating!

Ingredients:

4 (6-ounce) wild salmon fillets, remove skin and pin bones olive oil for grilling salt and freshly ground black pepper

For the Blueberry Salsa:

1 cup fresh wild blueberries

1/2 cup crushed canned pineapple drained

1/2 cup red bell pepper, minced

1/4 cup pine nuts

1/4 cup red onion, minced

1/4 cup fresh cilantro, chopped

1/4 cup white raisins

1 clove garlic, minced

1 tablespoon lime juice

1/4 teaspoon lime zest

1 teaspoon jalapeños, minced salt to taste

The Salsa: Combine salsa ingredients in a medium bowl. Salt to taste. Cover and refrigerate for one hour.

The Salmon: Preheat a stove-top grill pan to medium-high heat and lightly oil the grates. Season the llets with salt and pepper. Grill the llets skinned side up and cook for 3 to 5 minutes. Turn llets over and grill until sh is just cooked through, about 3 or 4 minutes more. To serve, place the salmon on a warmed plate and spoon blueberry salsa on top.