Grilled Salmon with Strawberry Salsa
The sleeper hit of the collection. A cool salsa of cucumber, green onion and ripe strawberries sounds like a dare until you taste it against the warm honey-glazed salmon - sweet, sharp and herbal at once. Start the salsa at least an hour ahead; everything else happens in fifteen minutes.
Ingredients
- For the salsa: 1 English or seedless cucumber, finely chopped
- 2 green onions, thinly sliced
- 1 Tbsp fresh cilantro or parsley, minced
- 4 Tbsp wine vinegar
- 2 cups fresh strawberries, hulled and diced small
- 1 yellow bell pepper, finely chopped
- For the sauce: 1 stick unsalted butter or margarine
- 1 tsp minced garlic
- 1 Tbsp honey
- 1 Tbsp ketchup or soy sauce
- 1 Tbsp fresh lemon juice
- 4 skinless salmon fillets (or fish of your choice)
Method
- In a bowl, mix the cucumber, green onion, cilantro, bell pepper and vinegar. Cover and chill at least one hour. Just before serving, fold in the strawberries.
- In a small saucepan, melt the butter with the garlic over low heat. Stir in the honey, ketchup (or soy sauce) and lemon juice; cook 2 minutes and set aside.
- Preheat a grill or grill pan. Brush the sauce on the salmon and place on the grill.
- Grill approximately 4 to 5 minutes per side, brushing with sauce after turning and again when done.
- Transfer to a warm platter and top generously with the strawberry salsa.
Notes from the Grill
Add the strawberries at the last moment - vinegar turns them soft and pale if they sit. Salmon is done at 145°F, or when it flakes at the thick end but still looks silky at the center. The same salsa is excellent on the grilled swordfish, and any firm fish takes this honey glaze happily.