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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
🧠 Article: Feed Your Brain: Dietary Essentials for Optimal Brain Health
🧠 Article: The Truth About Fats: The Good vs. The Bad
🧠 Article: The Truth About Fats: The Good vs. The Bad
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