My garden is often my cooking inspiration. Because I have a large berry patch, I especially enjoy using just-picked berries in savory dishes to add natural sweetness and sometimes a bit of tart. —Roxanne Chan, Albany, California
- 1 cup fresh or frozen blackberries, thawed
- 1 cup finely chopped English cucumber
- 1 green onion, finely chopped
- 2 tablespoons sweet chili sauce, divided
- 4 salmon fillets (6 ounces each)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- In a small bowl, combine blackberries, cucumber, green onion and 1 tablespoon chili sauce; toss to coat. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Sprinkle salmon with salt and pepper.
- Place fillets on grill rack, skin side down. Grill, covered, over medium-high heat or broil 4 in. from heat 10-12 minutes or until fish flakes easily with a fork, brushing with remaining chili sauce during the last 2-3 minutes of cooking. Serve with blackberry mixture. Yield: 4 servings.
Originally published as Sweet-Chili Salmon with Blackberries in Simple & Delicious August/September 2013, p25
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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