1 C. Oregon blueberries

2 Chinook salmon filets, 6-8 oz. Each

½ fresh ruby red grapefruit

½ C. crushed pineapple

2 fresh limes

fresh ground black pepper

½ tsp. chili powder

1 small Anaheim chile

2 T. butter

¾ C. brown sugar

 

Generously butter a glass baking dish and spread pineapple in the dish. Sprinkle liberally with fresh ground black pepper. Slice the chili into very thin rings and arrange over the pineapple. Squeeze the juice of two limes over the chili slices, then lay the salmon filets over the sliced chile. Peel and trim the grapefruit, and cut it into bite-size chunks and arrange those over the salmon. Top with Oregon blueberries, sprinkle with brown sugar, and season generously with chili powder. Bake at 425° till top is bubbly and salmon is opaque. Serve with rice and fresh steamed asparagus or artichokes.