Recipe Spotlight: Have a Taste of Summer with These Wild Salmon Recipes

In a winter that seems to have gone on and on, here are two recipes featuring Hy-Vee’s Responsible Choice frozen wild salmon that will fast forward to the summer months.

One of my favorite recipes is Grilled Salmon with Blueberry and Corn Relish. I like it because it’s colorful – I’m all about color – and because you can get your fruit, vegetables and protein all at the same time.

When cooking, I always make sure everything looks appealing so you don’t have to garnish and it looks artistic without even having to try.

This combination is something you might not think about, but once you’ve tried it, I think you’ll like it. A lot of people pair salmon with mango or a fresh pico, but this is like a blueberry pico de gallo.

Another great recipe as warm weather months approach is grilled wild salmon served on flatbread and garnished with a refreshing cucumber relish. Very much like a salmon gyro, it’s a nice fresh, crunchy and light sandwich for summer.

When we sampled this to customers, we got a nice response. They liked the freshness and because it’s light, it made them think of summer.


Grilled Wild Salmon with Corn and Blueberry Relish

All you need:

  • 2 ears sweet corn
  • 1/2 medium red onion, diced
  • 1 cup fresh blueberries
  • 1 medium jalapeno pepper, seeded and diced finely
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 1/2 tsp cumin
  • 4 (5 oz each) wild salmon fillets
  • Sea salt and cracked pepper, to taste

All you do:

  1. To cook the corn, place in boiling water for 5 to 7 minutes. Cool and cut the kernels from the cob.
  2. To prepare the relish, add the red onion, blueberries and jalapeno to the corn.
  3. In a Mason jar or shaker with lid, shake together the vinegar, lemon juice, honey and cumin. Pour over the relish and stir well.
  4. To grill the salmon, heat grill to high. Season salmon with salt and pepper. Grill the salmon, skin-side-down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes.
  5. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.
  6. Place salmon on a plate and add one-fourth the relish to each filet.

Grilled Wild Salmon Sandwiches with a Cucumber Relish

All you need:

Cucumber Relish

  • 1 English cucumber, cut in half lengthwise, and thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 Roma tomato, cut in quarters and thinly sliced
  • 1/4 cup red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper

Dill Yogurt Sauce

  • nutritionFacts1/2 cup reduced-fat mayonnaise
  • 1/2 cup nonfat plain Greek yogurt
  • 2 tsp dill weed
  • 1 clove garlic, minced
  • 1/2 tsp celery salt
  • 1/4 tsp pepper

Salmon

  • 6 (5 oz each) wild salmon fillets
  • Salt and pepper, to taste
  • 6 pita breads

All you do:

  1. To prepare the cucumber relish, mix together all the ingredients in a bowl until incorporated. Set aside.
  2. To prepare the dill yogurt sauce, combine mayonnaise and Greek yogurt in another bowl. Stir in dill weed, garlic, celery salt and pepper; set aside.
  3. To grill the wild salmon, heat grill to high. Season salmon with salt and pepper. Grill the salmon, skin-side-down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness.
  4. To prepare the sandwich, grill the pitas for 30 to 45 seconds on each side. Remove the pitas from the grill. Add about 1 tablespoon of the dill yogurt sauce to half of each pita. Place 1 grilled salmon filet on top of the sauce, and place some of the cucumber relish on top of each one.