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Summer Seafood Grilling 
Summer Seafood Grilling

Serves 6

For the Grilled Salmon:Chili Spiked Mayonnaise


  • 1 cup Mayonnaise
  • ¼ cup Chili Sauce (sold in markets usually near ketchup and hot sauces)
  • ½ tsp Salt
  • To taste Hot Sauce (use your favorite to add as much spice as you like!)
  • Combine ingredients in bowl and mix well. Store covered in refrigerator.

For the Grilled Shrimp Sweet Mustard Glaze


  • 1 cup Dijon Mustard
  • ½ cup Honey
  • Tbsp Soy Sauce
  • 1 tsp Ground Black pepper
  • Combine all ingredients in bowl and mix well. Store covered in refrigerator.

Pico de Gallo


  • 2 each Tomatoes, Diced
  • 1 each Jalapeno, Small diced
  • 2 TBSP Red Onion, Diced
  • 1 TBSP Cilantro, Chopped fine
  • ½ tsp Salt
  • Pinch Black Pepper
  • Combine all ingredients in bowl and toss lightly. Store covered in refrigeration for 24 hours prior to serving. If a spicier version is desired, you can add an additional jalapeno, or a tsp of your favorite hot sauce.

Cilantro Sour Cream


  • 1 cup Sour Cream
  • 1/8 cup (2 TBSP) Cilantro, chopped fine
  • ½ tsp Salt
  • ½ each Fresh Lime (juice only)
  • Combine sour cream, cilantro, and salt in bowl, and mix well. Stir in juice of ½ lime. Cover tightly and store refrigerated

For the Grilled Tuna Blackberry BBQ


  • 2 Cups BBQ Sauce (use your favorite, preferably plain, not flavored)
  • ½cup Blackberry preserves (you can use jelly or jam)
  • ½ cup Sweet Thai Chili Sauce (in Asian section of market, do not use the tomato based version sold near ketchup)
  • ¼ cup Soy Sauce


  1. Combine BBQ, Chili Sauce, and Soy Sauce in heavy saucepot over medium heat, bring to a simmer, stirring constantly with a wire whisk. Add blackberry preserves, and continue to stir until they are completely incorporated into sauce.
  2. Place sauce in container and store covered in refrigerator
  3. Remove sauce from refrigerator and allow to come to room temperature before service