Asian Sweet and Spicy Salmon with Blueberry/Pineapple Salsa, The Weekly Menu and a Book Review #SundayFunday

This amazingly delicious salmon is tender, marinated and glazed in an Asian sauce before and during grilling, and then topped with a Blueberry and Pineapple Salsa.

The Sunday Funday Bloggers are celebrating National Blueberry Month.......

I am hosting this month.  I love blueberries and was anxious to get some new recipes from the rest of the gang to use in this month-long celebration.  Let's take a look at what everyone is sharing.....

• A Day in the Life on the Farm: Asian Sweet and Spicy Salmon with Blueberry/Pineapple Salsa 
• Amy’s Cooking Adventures: Blueberry Cactus Bread 
• Palatable Pastime: Blueberry Lemon Cornbread
• Karen's Kitchen Stories: Blueberry Pecan Rugelach 
• Sneha's Recipe: Keto Microwave Blueberry Muffin 
• Culinary Cam: Pickled Blueberries 
• Food Lust People Love: Sparkling Blueberry Cocktail

What a great lineup of Blueberry Recipes!!  I can't wait to start creating.  Of course, I will have to put down my book to accomplish anything other than floating around in the pool LOL...

This salmon dish was inspired by the 5th novel in the Louise Penney novels featuring Cheif Inspector Gamache.

I thought this was the best book of the series thus far until I read the next, Bury Your Dead...stay tuned for that recipe and review.   This series just keeps getting better and better.

At the very beginning of this novel, after Gamache is called back to Three Pines to investigate the murder of a hobo with no name, he attends a dinner at Clara's house in which a whole salmon is served as the entree.

In The Brutal Telling a hermit with an unknown past is found dead in the middle of the town's Cafe owned by the well-loved Olivier and Gabri, both of whom claim to have no knowledge of the identity of the man.  

The investigation begins and all the other townsfolk also claim no knowledge of the man's identity.  Police are stymied until one of the newest members of the town discovers a cabin hidden it the woods of the Old Hadley House that she has been restoring to turn into a luxury spa and resort.

It is obvious that the man had been living in this cabin but there are no clues to his identity.  The cabin is filled with priceless antiques mostly from Czechoslovakia before the war.

I was shocked at the ending of this novel. So much so that I put aside the next book in my queue to read and quickly ordered the 6th book of the Gamache series.  

If you haven't read the Gamache series, and you like cozy mysteries, I really recommend them. I am also linking up with Foodies Read.  Stop by and see what the other foodies are reading this month.

As you read this we are enjoying our last morning in Pennsylvania where we enjoyed the holiday weekend with Fireworks, Polka Dancing, Swimming, Hiking, and exploring.  We will head home after breakfast and arrive home after dinner.

The upcoming week is typical, exercise classes, hikes, and errands.  We will be getting ready for my brother and sister-in-law to arrive from California for the second half of the month.  Here is what's on our menu for the rest of the week.

Monday

Grilled Chicken Skewers

Rice

Salata Falahiya

Tuesday

Grilled Pork Tenderloin with Cherry Salsa

Roasted Baby Potatoes

Wednesday 

French Chicken in a Pot with Vegetables

Thursday

Out for Dinner before Music in the Park

Friday

Tuna Mac

Entrees, Fish, Salmon, Asian

Entrees, Fish

Asian

Yield: 8 servings

Author: Wendy Klik

Asian Sweet and Spicy Salmon with Blueberry/Pineapple Salsa

This amazingly delicious salmon is tender, marinated and glazed in an Asian sauce before and during grilling, and then topped with a Blueberry and Pineapple Salsa.

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

• 1(2-3 lb) side of salmon, filleted and skin removed
• 1/3 c. apricot preserves
• 1/4 c. soy sauce
• 1/4 c. seasoned rice vinegar
• 1 T. toasted sesame oil
• 3 T. honey
• 2 t. chili garlic sauce
• 2 cloves garlic, minced
• 1/4 t. ginger paste
• 1 pint blueberries
• 1 pineapple, peeled, cored and diced
• 1 red bell pepper, seeded, cored and diced
• 2 t. cornstarch

Instructions

1. Whisk together the preserves, soy sauce, vinegar, sesame oil, 2 T. of the honey, chili sauce, garlic and ginger.
2. Place half of this mixture into a large plastic bag that seals. Add the salmon fillet, seal the bag and massage the marinade onto the fish. Refrigerate for an hour. Reserve remaining marinade
3. Make the salsa by placing the blueberries, pineapple, red bell pepper, and remaining honey together and refrigerate.
4. Remove the salmon from the marinade and place onto a large sheet of aluminum foil. Heat a gas or charcoal grill to medium-high heat and place the sheet of aluminum foil containing the fish onto the grate. Cover and cook until the fish flakes easily with a fork.
5. While fish is cooking, place reserved marinade in a small saucepan with the cornstarch. Whisk and stir over high heat until mixture comes to a boil, reduce heat and simmer until fish is cooked and sauce is thickened.
6. Spoon the sauce over the fish, top with the salsa and serve.

Notes

Adapted from a recipe found at Carlsbad Cravings.

Nutrition Facts

Calories

197.96

Fat (grams)

3.5 g

Sat. Fat (grams)

0.5 g

Carbs (grams)

38.54 g

Fiber (grams)

3.5 g

Net carbs

35.04 g

Sugar (grams)

28.75 g

Protein (grams)

6.32 g

Sodium (milligrams)

482.71 mg

Cholesterol (grams)

11.69 mg

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