Whenever I attend a special celebration, I always prefer a dinner that consists of lighter fare so I can continue to enjoy the evening’s festivities without feeling overstuffed. If that occasion happens to be my birthday celebration, I insist on preparing this Wild Sockeye Salmon entrée. It’s incredibly flavorful and won’t weigh me down when I decide to bust a move on the dance floor.
The pico de gallo is a versatile recipe that can brighten up any grilled protein or boring salad. It’s also a great substitute for any traditional salsa. The sweetness of the grapes really balances out the soy glaze on the salmon. This is a perfect meal for any birthday celebration.
Makes 4 servings
|Red Grape Pico de Gallo-|
|3/4 cup whole red grapes|
|1/4 large red sweet onion|
|cilantro, handful torn from bunch|
|1 jalapeno, seeded and halved|
|1/2 lime, juiced|
|1 lb fresh salmon fillet (about 4 portions)|
|ground black pepper|
|1/4 cup brown sugar|
|2 tbsp soy sauce|
|1/8 cup hot water|
Red-Grape Pico: Prepare ahead of time
Add all ingredients into food processor and pulse to chop. Do not puree.
Cover and chill until ready to serve.
Heat broiler to 325°. Line pan with foil and spray with non-stick spray.
Place salmon fillets evenly on foil. Season with salt and pepper.
In a small bowl, whisk together all glaze ingredients until combined or about 45 seconds.
Brush over salmon with glaze. Set leftover glaze to the side.
Place salmon in oven and cook for 15-17 minutes, basting with remaining glaze at the 5 and 10 minute mark.
Serve with Toasted Coconut Rice.