Grilled Salmon with Blackberry Cherry Salsa
by Amie Valpone
1 tbsp. olive oil, plus more for grill grates
1 cup Crunchmaster 7 Ancient Grains Pepper Crackers, crushed
1/2 tsp. ground coriander
1 ¼ tsp. sea salt
1 tsp. freshly ground pepper
4 salmon fillets (6 ounces each)
1 ½ cups dried cherries
2 tbsp. red onion, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeno pepper (ribs and seeds removed), minced
1 tsp. honey
1 tbsp. fresh lime juice
1 tsp. lime zest
1 cup fresh blackberries plus more for garnish
2 tbsp. almonds plus more for garnish
Heat grill to high heat; lightly oil grates.
In a small bowl, stir together coriander, 1 tsp. sea salt, and ½ tsp. pepper. Rub salmon with oil; coat with coriander mixture.
Grill salmon to desired doneness approximately 2 minutes; flip and continue to cook for another 3 minutes.
Meanwhile, to make the cherry salsa combine cherries, onion, cilantro, jalapeno, honey, lime juice, lime zest, blackberries, almonds, remaining sea salt and pepper in a medium sized bowl; toss to combine. Place in the refrigerator until ready to serve.
Remove salmon from grill; transfer to a serving plate. Serve with cherry salsa; garnish with additional blackberries and almonds.