This recipe is extremely easy and so delicious – it is full of vitamins, minerals, and essential fatty acids, as well as anti-inflammatory properties. You can tone down the heat by adding a little less ginger, especially if you have kids. And since strawberries are coming into season, this is a perfect way to use them. According to the Environmental Working Group’s 2010 report “Shopper’s Guide to Pesticides,” though, strawberries are among the 12 foods where pesticide residues have most frequently been found. Additional research in 2011 has also shown non-organically grown strawberries to contain residues from up to 14 different pesticides. Therefore, I would definitely recommend choosing organically grown strawberries.
Read this previous blog about how to choose salmon.
Recipe from California Strawberry Commission
Grilled Salmon with Strawberry Ginger Salsa
1½ cups (375 mL) strawberries, hulled and coarsely chopped
2 tablespoons (30 mL) chopped red onion
2 tablespoons (30 mL) fresh lime juice
1 tablespoon (15 mL) minced fresh ginger
½ tablespoon (7 mL) honey
1 tablespoon (15 mL) chopped fresh basil
1 tablespoon (15 mL) chopped cilantro leaves
Four 8-oz (227 g) salmon fillets
1 teaspoon (5 mL) olive oil
salt and pepper
Mix strawberries, onion, lime juice, ginger and honey in a small bowl. Set aside for flavors to combine.
Brush salmon with olive oil and season with salt and pepper. Grill on barbecue over medium-high heat for 2 to 3 minutes per side. (Alternatively, sauté in large sauce pan for 2 to 3 minutes per side.) Transfer to a serving platter. Add basil and cilantro to strawberry mixture and spoon over salmon.
Makes 4 servings
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