You may also like
Ingredients
- Marinade: 1/2 Cup strawberry or cranberry Juice from concentrate. 1/4 Cup Red Wine Vinegar 2 Tablespoons Sugar 1/2 Teaspoon Salt 1/4 Teaspoon Fresh Ground Black Pepper 1/2 Tablespoon Fresh chopped Ginger Zest of (1) Orange or 2 Tablespoons Orange Juice
- Strawberry Cucumber Salsa: 4 Large Strawberries (cleaned and finely diced) 1/2 cucumber with skin (finely diced) 2 Tablespoons Yellow Bell Pepper (finely diced) 1/4 Cup Red Onion (finely diced) 1/2 Teaspoon Finely minced Ginger 2 Tablespoons Honey 2 Tablespoons Lime Juice 1/2 Teaspoon Salt 1/4 Teaspoon ground black pepper 1 Tablespoon Olive Oil
- (4) 8 oz. Salmon Fillets (rinsed and patted dry)
Method
- In a Large bowl whisk together all marinade ingredients and add salmon fillets let set 2 hours minimum.
- Combine all Salsa Ingredients, blend and refrigerate 1 hour stirring once.
- Remove salmon fillets and discard marinade.
- Grill Salmon on a medium heat over briquettes or gas flame for approx.
- 6 minutes per side.
- Let stand 4 min.
- and top with salsa.
- Plate with a salad of fresh greens lightly tossed with olive oil and balsamic vinegar.
- Toast some Sourdough Bread and Pair this with a light and fruity Rose wine
