July 14, 2010


Posted in Food, linda greenlaw, recipe, Salmon, salsa, Seafood, swordfish captain, The perfect storm, Uncategorized tagged , , , , , , , , , , , , , , at 10:52 am by Stonewear Designs

I recently visited my family in Cape Cod, MA where my first priority was to eat as much seafood as I possibly could. I had things like grilled swordfish, fried haddock, grilled cod, and of course lobster! But my favorite dish was one that I had prepared for my family, Grilled Salmon with Fresh Blueberry Corn Salsa. It was refreshing and delicious! And of course it integrated well into my all seafood diet. The recipe is rather simple but extremely elegant and colorful with the combination of sweet and savory flavors and soft and crunchy textures. Plus it’s healthy! I tried this recipe with grilled Cod and grilled Haddock as well. I believe that it goes well with any fish.

My mother found this recipe in a book by Linda Greenlaw and Martha Greenlaw called Recipes from a Very Small Island. The book contains recipes that a mother and daughter created in their hometown, Maine. Linda Greenlaw is America’s only female sword fishing captain. She is the author of three New York Times bestselling books about life as a commercial fisherman: THE HUNGRY OCEAN (1999), THE LOBSTER CHRONICLES (2002) and ALL FISHERMEN ARE LIARS (2004). She is the winner of the U.S. Maritime Literature Award in 2003, and the New England Book Award for nonfiction in 2004. She is most famous from her survival of the Perfect Storm as a swordfish captain.


Serves 6


  • One 3-pound fresh salmon fillet
  • 1 tablespoon ground cumin
  • Salt and freshly ground black pepper
  • 4 ears sweet corn
  • 4 medium tomatoes, diced
  • 2 small ripe avocados, peeled and diced
  • 1 small green bell pepper, diced
  • 1 small orange bell pepper, diced
  • 1 small bunch cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 2 cups blueberries
  1. Sprinkle salmon with cumin and salt and pepper to taste. Refrigerate until ready to cook.
  2. Cook corn in boiling water for 5 minutes, cool, and then cut the kernels off the cob. Combine in a bowl with the tomatoes, avocados, bell peppers, cilantro, lime juice, oil, and vinegar. Refrigerate until ready to serve.
  3. Light grill. Cook salmon, turning once, until it is charred-almost blackened-on the outside and has reached the desired degree of doneness. I like it firm but juice (medium).
  4. Add blueberries to the salsa, stir gently. Season with salt and pepper to taste if desired. Serve salmon with salsa spooned over or on the side.

Note: you can use 1 cup of thawed frozen corn kernels instead of fresh corn.


Dara Wong