Recipe: Grilled Salmon with Strawberry Ginger Salsa–Issue 03

Village Green Nutrition Team on

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, when it comes to pesticide residues, non-organic strawberries are still the worst offender, so be sure to choose organically grown strawberries.

💡Tip: Looking to cut costs? Check your local farmer's market for better prices on organic strawberries!

Ingredients:

  • 1 ½ cups (375 mL) organic strawberries, hulled, 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 fresh cilantro
  • Four 8-oz (227 g) salmon filets
  • 1 teaspoon (5 mL) olive oil salt and pepper

Instructions:

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 a large saucepan for 2 to 3 minutes per side.

Transfer to a serving platter. Add basil and cilantro to the strawberry mixture and spoon over salmon.

Makes 4 servings

- California Strawberry Commission

Other articles in this issue–Issue 03: The Impact of Diet on Brain Health

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