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 Oregon blueberries,
sprinkle with brown sugar, and season generously
with chili powder. Bake at 425° till top
is bubbly and salmon is opaque. Serve with
rice and fresh steamed asparagus or artichokes.