Brushed with a honeyed
garlic, soy and lemon butter sauce, salmon fillets are grilled
and served with a refreshing strawberry and cucumber salsa.
Grilled
Salmon with Strawberry Salsa
- Strawberry Salsa:
- 1 English or seedless
cucumber, finely chopped
1 green onion, thinly sliced
- 1 yellow bell pepper,
seeded and cut into strips
1 tablespoon chopped cilantro
3 tablespoons seasoned rice wine vinegar, or to taste
2 cups fresh strawberries, hulled and diced small
Sauce:
1/2 cup unsalted butter
1 clove garlic, minced
1 tablespoon honey
2 tablespoons soy sauce
1 tablespoon fresh lemon juice
6 salmon fillets, or fish of your choice, skinless
- Mix cucumbers, green onion,
cilantro and vinegar. Cover and chill at least one hour. Just
before serving, add strawberries.
- In a small saucepan melt
butter with garlic over low heat. Stir in honey, soy sauce and
lemon juice and cook 2 minutes, set aside.
- Prepare a charcoal grill,
when ready brush sauce on salmon pieces and place on a well-oiled
fish grilling rack. Place rack over coals about 4-inches from
fire and grill approximately 4 to 5 minutes on each side. Brush
with the sauce again after turning, and again when done. Transfer
to warm platter and top with salsa.
Makes 6 servings.
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