I don’t know why but I never had grilled fruit as a side for any savory dish until a couple of years ago when I moved to Seattle. Especially for me coming from a tropical country with a large variety of fruits all year long that sounds weird, right?! But it’s true!! Besides grilled pineapple that you see at Brazilian steakhouses (I am almost sure that pineapple is an “American Flair” on our Brazilian menu) I don’t remember having them in my house during our weekend barbecues . We bought some of the last of the season Copper River Salmon at our local market last week. Marilyn made this salmon with rhubarb salsa and corn salad a few weeks ago that was delicious, and this time she made this salmon with grilled fruit salad using all summer fruits that we had in our house, grilling them all! Grilled fruit as a side is a way to switch with veggies as a side like broccoli, asparagus, green beans, etc. that we eat during Fall, Winter and the beginning of Spring. For me the lightness of this dish is typical Summer. It’s the kind of food that I want to cook (outside). It’s also the type of food that I want to eat along with a glass of rosé, the kind of the drink that I want to have during the warm months too. Happy Summer!! Enjoy our salmon with grilled fruit!!
4 fillets (approx. 8 oz each) Copper River Salmon
4 slices proscuitto
Salt and pepper
6 each fresh figs of your choice, cut in half
1-2 c. fresh strawberries, cut in half
2 Walla Wall or other sweet onions, cut into rings
2-3 T. chopped, fresh mint
Kosher salt and pepper
Cut salmon into 8 oz. portions. Lightly brush with olive oil and season with kosher salt and pepper. Wrap each piece of salmon with proscuitto. Place skin side down on a preheated medium high grill. Cook until skin and prosciutto begin to crisp, 2-3 minutes. Flip salmon over and continue to cook until desired doneness, approximately 3-4 minutes depending upon thickness of the salmon.
For the fruits, use the quantity you want. We grabbed all the fruit that we had in our fridge.
Preheat grill or oven to medium high heat. Lightly oil onion rings, figs and strawberries and season with salt and pepper. Place on grill and cook, onions until charred and softened and strawberries and figs until just heated through. Chop the cooked onions, figs and strawberries into medium dice. Add freshly chopped mint and combine. Serve alongside or on top of the salmon.
Beijos e Tchau!
Ludmilla and Marilyn Chudda