Grilled Salmon with Blackberry Bell Pepper Salsa
Salmon filets are marinated, grilled, then topped off with a sweet and savory salsa featuring fresh blackberries and grilled bell peppers.
Servings: 4 -6 servings
Ingredients
For the salmon
- 4-6 salmon filets
- 1/3 cup olive oil
- 1/4 cup balsamic vinegar
- 3 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1-2 garlic cloves minced
- Salt and pepper to taste
For the Blackberry Pepper Salsa
- 12 ounces blackberries washed and cut in half
- 1 large yellow bell pepper cored and cut in half
- 1 jalapeno pepper
- 1 small red onion cut into 1 inch slices
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 tablespoons seedless blackberry jam
- 1 tablespoon honey
- 1-2 tablespoons lime juice
- 1 tablespoons chopped fresh mint
Instructions
- Place salmon in a shallow glass dish. In a small bowl, whisk together olive oil, balsamic vinegar, brown sugar, soy sauce, garlic and salt and pepper, to taste. Cover and refrigerate for at least one hour.
- Meanwhile, preheat the grill for medium-high heat. Place the blackberries in a medium bowl. Brush the bell pepper halves, jalapeno pepper and onion slices with olive oil. Season with salt and pepper.
- Grill until vegetables are charred, about 10 minutes, turning once halfway through cooking time. Cool completely, then dice peppers and onions. Add vegetables to the bowl with the blackberries.
- Stir in blackberry jam, honey, lime juice and mint, and toss gently to mix well. Refrigerate until ready to serve.
- To cook the salmon, oil grill and preheat for medium heat. Cook for 10-12 minutes, or until internal temperature reaches 145 degrees, turning once halfway through cooking.
- Transfer salmon to a serving platter and top with blackberry bell pepper salsa.