If you have been following my little space in the world, there are two things that you already know-- 1. I enjoy a sweet and savory combo and 2. I am always trying to find a way to get my family to eat fresh salmon. With berry season in full swing, why not combine the two for a delicious dinner we would all enjoy?
The salsa is a combination of diced strawberries and kiwi (both of which my whole family loves). I added a bit of cucumber for crunch and some jalapeno for a mild heat. Cilantro and lime juice add seasoning and fresh flavor. Since it is a "salsa" I wanted to add some onion (we love our onions too), but I didn't want to overpower the sweetness of the salsa. Thinking cap, Nicole... it will come to me, but let's move on with the salmon.
Knowing that strawberries and balsamic vinegar are an excellent combo, I decided to glaze the salmon with a balsamic vinegar and honey mixture to add both deep and sweet flavors. Now all I needed was a little something to balance the sweetness. Lightbulb! Grill some sliced red onions and use them as a bed for the salmon and salsa. This added a lovely savory and smoky element that paired nicely with the strawberries and salmon.
But I didn't stop there. I had some Queso Fresco in the refrigerator that needed a home. It found one on top of the whole dish. It made it pretty and perfectly scrumptious. This was a hands down (or should I say thumbs up) a winner-winner salmon dinner!
P.S. In case you are new to the blog, check out this grill tip for keeping fish from sticking to the grill.Printable Recipe
Grilled Salmon with Strawberry Salsa
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 pepper4 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!
Source: The Galley Gourmet