courtesy of Culinary School of the Rockies

This is a cool and flavorful salsa for a grilled summer dinner. For best results, prepare the salsa 1-hour ahead of time. Tip: The general rule for cooking fish is that it takes about 10 minutes total cooking time for each inch of thickness of the fish.

Salsa Ingredients
1 Seedless cucumber, finely chopped
1 Scallion, thinly sliced
1 Tbs. Fresh mint, cut into thin strips
3 - 4 Tbs. Rice wine vinegar
2 cups Fresh strawberries, hulled and diced

Sauce Ingredients
4 oz Butter
1 clove Garlic, finely chopped
1 Tbs. Honey
2 Tbs. Soy sauce
1 Tbs. Lemon juice

6 Six-oz salmon fillets

Method

1. In a bowl, mix the cucumber, scallion, mint and vinegar. Cover with plastic wrap and chill for 1 hour. Just before serving, stir in the strawberries.
2. For the grilling sauce, melt butter with the garlic in a small saucepan. Stir in the honey, soy sauce and lemon juice. Cook for 2 minutes over low heat.
3. Brush the salmon with the sauce. Place on the grill, cook for approximately 4 - 5 minutes. Turn the salmon and brush with the sauce on the other side. Cook for another 4 - 5 minutes. Brush the salmon again with the sauce just before it finishes cooking.
4. When fish is done, place on a large platter and top with the salsa.