Fire up the grill! Let our grapes work their magic into this salsa – a delicious accompaniment to fresh grilled salmon.
1 cup red seedless California grapes, chopped
1 cup green seedless California grapes, chopped
1/4 cup finely chopped white onion
1/2 jalapeño pepper, seeded and diced
Small pinch salt
1 pound salmon fillets
As needed olive oil
To taste pepper
12 small corn tortillas
2 limes, cut into wedges
Prepare a grill for cooking over medium heat.
Put the grapes, onion, and jalapeño in a medium bowl. Season with salt and toss lightly. Cover and chill while you prepare the salmon.
Brush the salmon lightly with olive oil, then season with salt and pepper. Grill for 4 to 5 minutes on each side, or until it’s cooked to your liking. Remove the salmon and keep it warm. Heat the tortillas briefly on the grill in batches until warmed.
To serve, coarsely chop the salmon and divide it between the tortillas. Top each taco with a heaping tablespoon of grape pico de gallo and serve with lime wedges.
Nutritional analysis per serving (3 tacos per serving): Calories 347; Protein 27 g; Carbohydrate 46 g; Fat 7 g; 18% Calories from Fat; Cholesterol 59 mg; Sodium 298 mg; Potassium 611 mg; Fiber 5 g.
Black beans or grilled veggies would both be great side dishes!
Recipe created by Patricia Bannan, MS, RD, for the California Table Grape Commission.