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Grilling fish is a skill. Grilling salmon is an art. Getting just the right color on the tender pink flesh, adding just the right smoky flavor, and, at the same time, making sure you don't dry it out are what separates the guy who cooks on a grill from a grill-master. When it comes to summertime grilling, the master will also add those unique fresh flavors of summer, like a blueberry sauce (with blueberries you picked while hiking in the Adirondacks) or peach salsa (with that juicy summer fruit that just makes your mouth anticipate its sweet flavor). You can dazzle your friends by offering a little of both


  • 1 ½ cups fresh or frozen blueberries

  • ¼ cup finely chopped onion

  • 1 clove garlic, minced

  • 1 teaspoon olive oil

  • 2 tablespoons balsamic vinegar or cider vinegar

  • 1 tablespoon packed brown sugar or brown sugar substitute (see Tip) equivalent to 1 tablespoon brown sugar

  • 1 teaspoon grated fresh ginger

  • ½ teaspoon finely shredded lemon peel

Here's how:

  1. Cook and stir onion and garlic in a small saucepan in the hot olive oil about 3 minutes or until softened.

  2. Add the blueberries, vinegar, brown sugar, ginger, and lemon peel.

  3. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until sauce has thickened and reduced to 1 cup.


You will need:

  • 1 ⅓ cups coarsely chopped peeled yellow peaches (about 1 pound)

  • 1 cup chopped red (or green, yellow or all three) bell pepper (1 medium-sized)

  • ⅓ cup thinly sliced green onions/scallions

  • ⅓ cup chopped fresh arugula

  • ¼ cup fresh squeezed lemon juice (about 2 lemons)

  • 4 teaspoons chopped fresh oregano

  • ⅛ teaspoon salt

  • ½ habanero pepper, seeded and minced

  • 1 garlic clove, minced

Here's how:

  1. Combine the nine ingredients; toss gently. Let stand at least 30 minutes before serving.

  2. Did you think this was going to be hard?


You will need:

  • 4 (4 ounce) skinless salmon fillets or one approx 2- lb. fillet

  • Cooking spray

  • ⅛ teaspoon salt

  • ⅛ teaspoon ground pepper

  • 1 teaspoon Chopped fresh chives

Here's how:

  1. OPTIONAL: If you want a smoky hickory, mesquite or other flavor, soak your chips ahead of time so they are ready when the coals are ready.

  2. Start your fire.

  3. Rinse salmon; pat dry with paper towels. Lightly coat the salmon with cooking spray; sprinkle with salt and pepper. Measure thickness of the salmon.

  4. Place salmon on rack of an uncovered grill directly over medium coals. Use a fish grate or- less desired foil before placing on the grill. If you are going for that perfect appearance, don't use foil but make sure your fish does not end up burned or in the coals.

  5. Grill for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork. Flip once halfway through grilling.

  6. Serve the blueberry sauce or peach salsa over the salmon.

Tip: If you need a sugar substitute, try Sweet N' Low Brown or Sugar Twin Granulated Brown. Follow package directions for product equivalent to 1 tablespoon brown sugar.


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