Grilled Salmon with Blackberry Cherry Salsa | BeyondCeliac.org
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Grilled Salmon with Blackberry Cherry Salsa

Crunchmaster logo
Courtesy of Crunchmaster and Amie Valpone

Crunchmaster grilled salmon with blackberry-cherry salsaIngredients:

  • 1 Tbsp. olive oil, plus more for grill grates
  • 1 cup Crunchmaster® Hint of Sea Salt 7 Ancient Grains Crackers, crushed
  • ½ tsp. ground coriander
  • 1¼ tsp. sea salt
  • 1 tsp. freshly ground pepper
  • 4 salmon fillets (6 oz. each)
  • 1½ cups dried cherries
  • 2 Tbsp. red onion, finely chopped
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeno pepper (ribs and seeds removed), minced
  • 1 tsp. honey
  • 1 Tbsp. fresh lime juice
  • 1 tsp. lime zest
  • 1 cup fresh blackberries, plus more for garnish
  • 2 Tbsp. almonds plus more for garnish

Directions:

  1. Heat grill to high heat; lightly oil grates.
  2. In a small bowl, stir together coriander, 1 tsp. sea salt, and ½ tsp. pepper. Rub salmon with oil; coat with coriander mixture.
  3. Grill salmon to desired doneness, approximately 2 minutes; flip and continue to cook for another 3 minutes.
  4. Meanwhile, to make the cherry salsa, combine cherries, onion, cilantro, jalapeno, honey, lime juice, lime zest, blackberries, almonds, remaining sea salt and pepper in a medium sized bowl; toss to combine. Place in the refrigerator until ready to serve.
  5. Remove salmon from grill; transfer to a serving plate. Serve with cherry salsa; garnish with additional blackberries and almonds.

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