Now in season, strawberries are a “superfruit,” loaded with antioxidants, Vitamin C, fiber and other good things! Try this delicious recipe from the California Strawberry Commission:
Grilled Salmon with Strawberry Ginger Salsa
Serves: 6
Salsa:
Prepare at least one hour ahead.
1 English or seedless cucumber, finely chopped
1 green onion, thinly sliced
1 Tbsp. cilantro, cut into strips
1 tsp. fresh ginger, freshly grated
1 yellow pepper, diced small
3-4 Tbsp. seasoned rice wine vinegar
2 cups fresh strawberries, hulled and diced small
Sauce:
1 stick unsalted butter
1 clove garlic
1 Tbsp. honey
2 Tbsp. soy sauce
1 Tbsp. fresh lemon juice
6 salmon fillets (or fish of choice), skinless
Mix cucumbers, green onion, cilantro, ginger, yellow pepper 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.