Neskowin Blueberry Salmon
(by Kelly Andersson of Sutherlin, Oregon, 1st
prize in Great Oregon Blueberry Recipe Contest!)
- 1 cup Oregon blueberries
- 2 Chinook salmon filets, 6-8 oz. Each
- ½ fresh ruby red grapefruit
- ½ cup crushed pineapple
- 2 fresh limes
- fresh ground black pepper
- ½ teaspoon chili powder
- 1 small Anaheim chile
- 2 tablespoons butter
- ¾ cup brown sugar
Generously butter a glass baking dish and spread pineapple
in the dish. Sprinkle liberally with fresh ground black
pepper. Slice the chile into very thin rings and arrange over
the pineapple. Squeeze the juice of two limes over the chile
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.
Recipe from Oregon
Blueberry Commission
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