(Bartlett’s Blueberry Farm)

 2 tablespoons butter
1/2 cup crushed pineapple
fresh ground black pepper
1 small anaheim chili
2 limes
2 (6-8 ounce) salmon fillets
1/2 grapefruit
1 cup blueberries
3/4 cup brown sugar
1/2 teaspoon chili powder

Preheat oven to 425 degrees. Generously butter a glass baking dish and spread pineapple in the dish. Sprinkle liberally with fresh ground black pepper. Slice the chile into very thin rings and arrange over the pineapple. Squeeze the juice of two limes over the chile slices, then lay the salmon filets over the sliced chile. Peel and trim the grapefruit, and cut it into bite-size chunks and arrange those over the salmon.
Top with blueberries, sprinkle with brown sugar, and season generously with chili powder. Bake untill top is bubbly and salmon is opaque.

Serve with rice and fresh steamed asparagus or artichokes.

Yield: 2 servings