Grilled Salmon with Strawberry Salsa

serves 6


For the Salsa

1 pound strawberries, washed, hulled, and cut into a small dice

2 kiwis, peeled and cut into a small dice

1/2 hothouse cucumber, seeded and cut into a small dice

1 jalapeno, seeded and finely diced

2 Tablespoons chopped fresh cilantro

2 Tablespoons freshly squeezed lime juice

Kosher salt and freshly ground black pepper


For the Salmon

Extra Virgin olive oil

1 medium red onion, cut into 1/3-inch rings and kept whole

6 (6-ounce) center cut salmon fillets with skin

Kosher salt and freshly ground black pepper

4 Tablespoons quality balsamic vinegar

2 Tablespoons honey

1/2 cup crumbled Queso Fresco


For the Salsa

Mix all of the ingredients in a medium bowl and season to taste with salt and freshly ground black pepper; set aside.


For the Salmon

Prepare a charcoal or gas grill for medium-high heat.  In a small bowl, whisk together the vinegar and honey; set aside. Season the onion slices with kosher salt and freshly ground black pepper and drizzle with olive oil.  Season the salmon with salt and freshly ground black pepper and drizzle with olive oil.


Grill the onion slices until tender, about 3-5 minutes per side.  Transfer to a serving platter and separate into rings; set aside.  Place the salmon flesh side down (skin side up) on the grill and cook for 4 minutes.  Turn the fillets over, brush the fillets with the vinegar/honey glaze, and grill for another 2-3 minutes for medium-rare or until desired level.  Remove from the grill, brush each fillet with more of the glaze and carefully remove the skin.  Place the salmon fillets on top of the grilled onions.  Spoon the salsa on top of the fillets and garnish with the Queso Fresco.  Enjoy!


Printed from thegalleygourmet.net