Blueberry season seems to mark the beginning of summer for my family. School has ended, warmer temperatures arrive and all the glorious summer produce begins to ripen. It won’t be long before we’re toting our baskets down the hill to our blueberry bushes for some annual blueberry picking.
Blueberries are my family’s favorite berry, and typically after a few days of berry picking, my counter is filled with bowls of fresh berries. I freeze about half the berries to use in smoothies, homemade ice cream, jam, cobblers, pies and blueberry muffins. The other half we eat straight from the bowl on the kitchen counter or sprinkle them on our salads, yogurt and granola. I also save a few pints to make my Blueberry Ginger Salsa.
This salsa is a result of my love for fish and fruit (and an overflowing mint plant). I’ve always felt fish and fruit were two fresh ingredients made for each other. The salty essence of the seafood combined with the fresh sweetness of the fruit is complimentary in flavor and intoxicating to the palate.
Just like seafood, grilled chicken also pairs well with most fruit—especially this salsa recipe. On occasion, I’ll whip up this some Blueberry Ginger Salsa and serve it as a starter with seasoned pita chips and creamy goat cheese. However, most of the time you’ll find yourself eating it with a spoon. It’s that good!
Here, I’ve paired this salsa with fresh Dover Sole that I seasoned, rolled and then pan seared in a skillet with a tablespoon or two of ghee. Dover sole is such a delicate fish, sometimes it’s easier to prepare when it’s rolled and cooked. You can also place these Dover sole rolls in a greased baking dish and then pop it in a pre-heated oven at 350 degrees F. Brush the fish with olive oil and a squeeze of lemon and cook just until done. A good rule of thumb for cooking fish is to cook 10 minutes for every inch of thickness.
Yield: About 2 cups
Ingredients
- 1 pint fresh blueberries, coarsely chopped
- 1 small to medium shallot, finely diced
- 1 tsp. grated fresh ginger
- 2 T. fresh chopped mint (extra for garnish)
- 1 T. extra virgin olive oil
- squeeze of lemon juice
- salt and pepper to taste
Preparation
In a medium bowl, gently toss together the blueberries, shallot, fresh ginger, chopped mint, olive oil and lemon juice. Season to taste with salt and pepper. Let it sit room temperature for about 30 minutes before serving. This will allow all those delicious flavors to meld together beautifully.
I love to serve this salsa with grilled chicken or fish. Or for a starter, serve with seasoned pita chips and creamy goat cheese.
