courtesy of
Culinary School of the RockiesThis 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 Ingredients1 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 Ingredients4 oz Butter\r\n1 clove Garlic, finely chopped\r\n1 Tbs. Honey\r\n2 Tbs. Soy sauce\r\n1 Tbs. Lemon juice\r\n\r\n6 Six-oz salmon fillets
Method- 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.
- 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.
- 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.
- When fish is done, place on a large platter and top with the salsa.
