Blackberries and Raspberries, YUM!

I picked up the magazine, "Heart Healthy Living," the Summer 2009 issue, (www.hearthealthyonline.com) the other day because it mentioned the Cleveland Clinic on the front cover.   So, here's a little tidbit from the mag as well as a recipe they featured using blackberries and raspberries.

*Blackberries and raspberries are on the Cleveland Clinic's list of 40 best foods for heart health.  

*The American Journal of Clinical Nutrition, Feb 2008, said that people who ate 2 daily servings of berries boosted their HDL (good) cholesterol by 5% in 8 weeks.  

*And, Cat McKenzie who is the marketing director at the Oregon Raspberry & Blackberry Commission says, "One cup of blackberries or raspberries has even more fiber than a cup of bran-flake cereal."

Barbecued Salmon with Fresh Raspberry Salsa

4 Servings

4 4-5 ounce fresh skinless salmon fillets, about 1 inch thick

3 Tbs bottled bbq sauce

2 nectarines, pitted and chopped

3/4 C fresh raspberries

1/4 C coarsely chopped toasted pecans

Lemon wedges

Step One: 

Rinse fish; pat dry w/ paper towels.  Sprinkle salmon with 1/8 tsp salt and 1/8 tsp black pepper.  Brush 2 Tbs of the bbq sauce on both sides of the salmon.

Step Two:

Grill salmon on greased grill rack directly over medium coals 8-12 minutes or until salmon flakes when tested with a fork, turning once halfway through grilling.  (For gas grill, preheat grill.  Reduce heat to medium.  Place salmon on greased grill rack over medium heat.  Cover and grill as above.)

Step Three:

For raspberry salsa, in a medium bowl, combine nectarines, raspberries, pecans, and the remaining 1 Tbs bbq sauce.  Serve salmon with salsa and lemon wedges.

Eat up those berries!!!

Love,

Casey