Grilled Fruit Salsa on Salmon Cakes
Ingredients
Grilled Fruit Salsa:
2 nectarines or peaches, halved and pitted
2 pineapple rings or spears
1 red bell pepper, cored, seeded, and quartered
1 jalapeno, halved and seeded
½ red onion
1 lime, halved
Olive oil
Salt and pepper
Fresh cilantro or parsley
Salmon Cakes:
15 oz cooked, flaked salmon (canned works great!)
1 large egg, beaten
½ red onion, finely chopped
½ red bell pepper, finely chopped
½ cup bread crumbs
2 tsp Dijon mustard
½ cup chopped fresh parsley
1 tsp grated lemon peel
2 tsp salt
½ tsp pepper
Preparation
Grilled Fruit Salsa:
Brush all ingredients with oil. Grill cut side down over medium heat until just starting to char. Turn pineapple and jalapeno half-way through. Remove from heat and allow to cool. Chop nectarines, pineapple, red pepper, jalapeno, and onion. Squeeze grilled limes over all. Season with salt and pepper to taste, garnish with herbs. Serve with any grilled fish, seafood, or chicken.
Salmon Cakes:
Mix all ingredients together in a large bowl. Form into 4 large cakes, or 8 small. Grill over medium heat, 6-7 minutes per side.
Cakes can also be browned in oil in a large skillet, or baked in the oven.
Serve with grilled fruit salsa.
