Blueberry Chipotle Glazed Salmon with Summertime Salsa
2 (6 oz.) Skinless Boneless Pier 33 Gourmet Salmon® portion
1 cup blueberries
1/4 cup corn kernels
1/4 cup diced yellow pepper
1/4 cup diced red pepper
1/2 small avocado
2 tbsp. chopped cilantro
1 1/2 tsp. olive oil
1/4 tsp. salt
2 tsp. Honey
2 tsp. balsamic vinegar
1 tsp. finely chopped chipotle chili peppers in adobo sauce
1) For the salsa: In a medium bowl combine blueberries, corn, yellow and red peppers, avocado, cilantro, lime olive oil and salt. Stir gently; set aside.
2) For the glaze: In a small pot, add blueberries, honey, vinegar and chili peppers. Place over medium heat and bring to a simmer. Simmer for fifteen minutes or until the blueberries have released their juices and the sauce has reduced and thickened.
3) For the salmon: Place an oven rack six inches from the oven broiler. Line a baking pan with aluminum foil. Pat salmon fillets dry with paper towels. Brush a thin layer of the blueberry glaze onto the salmon. Place the fish under the broiler for three minutes.
4) Brush with the glaze again and place under the broiler for an additional three to five minutes or until the salmon is done. Serve with blueberry salsa.
Known Health Risk: Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have a medical condition. The cooking of such foods reduces the risk of illness.