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Copper River King Salmon with Berry-Ginger Salsa
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Ray's Boathouse, Seattle, Washington


  • 8 King Salmon fillets (about 8 oz (224 grm) each)
  • cooking oil
  • salt and pepper, to taste
  • Salsa:
  • 4 cups (950 ml) fresh blueberries
  • 2 tsp (10 ml). minced fresh ginger
  • 1 tsp (5 ml). minced garlic
  • 1/4 cup (60 ml) balsamic vinegar
  • 1 tsp (5 ml). brown sugar
  • 1 minced red pepper
  • 1 oz (28 grm). fresh lime juice
  • 1/2 cup (125 ml) minced fresh mint
  • Salsa:
  • Using a food processor, puree 2 cups (475 ml) of the fresh berries.
  • Add whole berries and pureed berries into a mixing bowl.
  • Add the rest of the salsa ingredients and mix well.
  • Salmon:
  • Brush fillets lightly with oil.
  • Salt and pepper, to taste.
  • Position on broiling pan, and place 4 to 5 inches from heat.
  • Broil approximately 11 minutes per inch of thickness.
  • Serve with blueberry salsa.

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