Grilled Salmon with Strawberry Salsa

The weather is finally starting to warm up and we just filled the propane tank to start our grilling season. I am always looking for new salmon recipes and this one really caught my eye. Grilled salmon and fresh fruit salsa... oh yeah! I've made many salsas before, but this is my first time using strawberries and kiwi. I love to try to plan our meals around what we already have. I had already stock piled on kiwi that we didn't seem to be eating as quickly as usual so this was an ideal way to use them. And I had everything else on hand except for the fresh strawberries so it was an extremely short grocery list.

This recipe was pretty easy to make, especially seeming that my dear hubby is my grill master! It took me about 10 minutes to dice up the ingredients for the salsa and whisk up the glaze while my grill master took care of the red onion and salmon. The grill master and Christian were my salsa taste testers. We collectively agreed that the lime was a little too overpowering so we added a tablespoon of honey. Perfection!

Grilled Salmon with Strawberry Salsa

Serves 6

The Salsa

Combine...
1 lb Strawberries, diced
2 Kiwis, diced
1/2 Cucumber, diced
1 Jalapeno, finely diced
1 Lime, juiced
1 tablespoon honey
Pepper to taste

The Glaze

Whisk together...
4 tbsp Balsamic Vinegar
2 tbsp Honey

The Salmon & Red Onion

Extra Virgin Olive Oil
1 Red Onion, cut 1/3" thick and kept whole
Salmon (original recipe called for six 6-oz salmon fillets with skin)
Black Pepper
Feta Cheese (or Queso Fresco)

1. Drizzle both the red onion slices and salmon with olive oil and season with black pepper.
2. Grill onion slices, spooning on some of the glaze. Grill to your desire.
(we grilled ours to have just a little crunchiness)
3. Grill salmon, spooning on the glaze when first placing on the grill and again when you turn the salmon.

The Plating

1. Place red onions on plate
2. Place grilled salmon on top of red onions
3. Spoon the salsa over top of the salmon.
4. Garnish with Feta.

Recipe adapted from: The Galley Gourmet

Comments

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