California Strawberries
The Ripe Ingredient
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Grilled Salmon with Strawberry Salsa
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
3-4 tbsp. seasoned rice wine vinegar
2 cups fresh California strawberries, hulled and diced small
1 yellow pepper
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 your choice), skinless
Directions
Mix cucumbers, green onion, cilantro, 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. Yield: 6 servings.
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