Grilled Salmon with Three Salsas

Grilled Salmon with Three Salsas

For the Gingered Cranberry-Cherry Salsa

1/2 C. dried cranberries

1/2 C. pitted cherries

2 T. sugar

2 T. apple juice

2 T. minced candied ginger

1 tsp. grated orange zest


For the Papaya-Kiwi Salsa

1 papaya, peeled, seeded, and diced

1 kiwifruit, peeled and diced

2 T. fresh lime juice

2 T. fresh cilantro leaves

1 T. minced scallion

1/8 tsp. chili pepper flakes


For the Corn, Jicama and Pineapple Salsa

1/2 medium jicama, peeled and diced (about 1 C.)

1/2 C. diced fresh pineapple

1/2 C. corn kernels

1 serrano chili or habanero chili, seeded and minced

2 T. chopped fresh cilantro

2 T. fresh lime juice

1 clove garlic, minced

Salt to taste, optional

Freshly ground black pepper to taste, optional


For the salmon

4 (1-ounce) salmon fillets

1 tsp. kosher salt, optional

1/2 tsp. freshly ground black pepper, optional

1 tsp. dried lemon thyme or dried common thyme

12 whole fresh chives


To prepare the Gingered Cranberry-Cherry Salsa, combine the cranberries, cherries, sugar, apple juice, candied ginger, and orange zest in a medium saucepan set over medium heat, and bring to a simmer. Simmer for 5 minutes, or until the cranberries are plump and soft. Or you can use a microwave: Place the ingredients in a microwave-safe container and microwave at high, uncovered, for 4 to 5 minutes. Remove the salsa from the heat and let cool. Makes 2 C.


To make the Papaya-Kiwi Salsa, combine the papaya, kiwifruit, lime juice, cilantro, scallions and chili pepper flakes in a mixing bowl. Cover and set aside. Makes 1 1/2 C..


To prepare the Corn, Jicama, and Pineapple Salsa, combine the jicama, pineapple, corn, serrano chili, cilantro, lime juice and garlic in a mixing bowl, season with salt and pepper if desired and toss. Cover and refrigerate for at least 1 hour to allow the flavors to blend. Makes 2 C..


When you are ready to cook the salmon, preheat a grill, stovetop grill or broiler.

Season the salmon fillets with the salt, black pepper, and thyme and grill or broil for 3 to 5 minutes on each side for medium doneness. (The cooking time will vary with the thickness of the fillets.)


To serve, spoon 2 T. of each salsa on each warm plate, forming a triangle by placing the salsas at opposing points along the outer edge of the plate. Place a salmon fillet in the center of each dish, garnish by criss-crossing 3 chives on top of each and serve immediately. Gingered Cranberry-Cherry Salsa can be kept for 2 to 3 days. Papaya-Kiwi Salsa and Corn, Jicama, and Pineapple Salsa can be kept for 2 days.

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