One of the ways my dad first introduced our family to fish was by serving it with a fresh fruit salsa. He would take a mild flaky fish, like mahi mahi or halibut, and top it with a mixture of pineapple, strawberries, and melon. This recipe applies the same technique to grilled salmon. The sweetness of the nectarine and blueberry salsa balances out the spiciness of the barbecue sauce. Pecans — an interesting addition — provide a much-needed crunch. For a complete meal, serve with a side of lightly dressed mixed greens. Check out the recipe here. Ingredients 4 4- to 5-oz. fresh skinless salmon fillets, about 1-inch thick Directions Serves 4.
Barbecued Salmon With Nectarine Salsa
3 Tbsp. barbecue sauce
2 nectarines, pitted and chopped
3/4 cup fresh blueberries
1/4 cup coarsely chopped toasted pecans
4 4- to 5-oz. fresh skinless salmon fillets, about 1-inch thick