Labor Day usually signals the end of summer, but in the South, that doesn’t mean the end of the grilling season.
If your fish has gotten a little ho-hum lately, try adding some color and flavor by making a fruit salsa to top salmon, tuna or tilapia to serve at the last big celebration of the summer.
Strawberries and blueberries are plentiful in the grocery stores now and, when mixed with onion, jalapeños, cilantro and fresh lime juice, they add a surprising twist to fish and chicken.
The strawberry salsa is especially good over grilled salmon, and the blueberry salsa can be used to top grilled chicken. Or simply enjoy either fruit salsa with tortilla chips.
GRILLED SALMON WITH STRAWBERRY JALAPEÑO SALSA
1 pound fresh strawberries, diced
1 jalapeño, seeded and finely diced
1/2 cup cilantro leaves, chopped
1/3 cup red onion, diced
Juice of 1 lime
Salt and black pepper
4 (6-ounce) salmon fillets
Mixed spring greens
For the salsa, combine strawberries, jalapeno, cilantro, red onion and lime juice. Season with salt and pepper. Set aside.
For the salmon, preheat grill to medium high heat. Season the salmon fillets with salt and pepper. Oil the grill grates or spray them with cooking spray then place the salmon fillets on and grill each side for approximately 3 to 4 minutes or until desired degree of doneness is reached. If using the oven, roast salmon on the center rack at 400 degrees for 12 minutes or until done.
To plate, arrange some spring greens on each of four plates. Top each with a salmon fillet and a generous serving of salsa.
2 cups fresh blueberries
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1/4 red onion, chopped
1 jalapeño, seeded and chopped
1/4 cup freshly chopped cilantro
1/4 cup fresh lime juice
1 tablespoon olive oil
Salt and pepper
In a large bowl, combine blueberries, bell peppers, onion, jalapeño, cilantro, lime juice and oil. Season with salt and pepper. Serve with tortilla or corn chips or spooned atop grilled chicken.