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Grilled Salmon with Honey Scented Fruit Salsa

Published: 07/05/2011 by GourmetKosherCooking.com

» Pareve Entree

 

 

Summer Barbecue Recipes

By GourmetKosherCooking.com

Whether you are celebrating the fourth of July, enjoying the sunny outdoors with your family, or just looking to have something different for dinner, we’ve got some amazing summer barbecue recipes for you. It’s always best to combine a light, refreshing salad with some hearty grilled meat or fish. Top it all off with a cool lemonade (or sangria if you’re feeling fun,) and you’ve got yourself a perfect outdoor meal.

For more mouth-watering summer barbecue recipes, go to www.gourmetkoshercooking.com.

 

 

Grilled Salmon with Honey Scented Fruit Salsa

 

by Chef Jeff Nathan, Abigaels

Yield: 6 servings
Fruit Salsa Yield: 2 cups

 

Ingredients:

1 cup mango, diced small
1 cup pineapple, diced small
¼ cup strawberries, diced small
1/3 cup red bell pepper, diced small
1 tablespoon jalapeno, minced
2 tablespoons cilantro, chopped
1 tablespoon honey
¼ cup orange juice
2 tablespoons lime juice

 

Preparation:

In a medium bowl, combine the mango, pineapple, strawberries, red bell pepper. Add in the jalapeno and cilantro. Pour in the honey, orange and lime juices. Gently mix until evenly combined. Allow to sit for at least 20 minutes before serving. The Fruit Salsa can be made up to one day ahead.

 

 

Strawberry Vinaigrette
Yield: 1 ½ cups

Ingredients:

½ cup strawberries, quartered
¼ cup pineapple, rough chopped
1 tablespoon honey
¼ cup orange juice
2 tablespoons lime juice
pinch of kosher salt
¾ cup vegetable oil
1 tablespoon cilantro, finely chopped

Preparation:

In a blender, combine the strawberries, pineapple and honey. Puree until smooth. Add in the orange and lime juices and a pinch of salt. With the blender turned on, slowly add in the oil. Taste and adjust the honey, lime juice or salt as necessary. Remove the vinaigrette from the blender and stir in the cilantro.

Assembly:
6 (6 – 8 ounce) skinless salmon filets
vegetable oil
sea salt
freshly ground black pepper

Coat the salmon filets with oil on both sides. Season each filet with sea salt and pepper. Place the filets on a preheated grill, or oiled grill pan for 10 – 12 minutes, and cook over medium heat until desired doneness is achieved.

Place the salmon on individual plates, top with 2 – 3 tablespoons each of the Fruit Salsa and drizzle with the Strawberry Vinaigrette. Serve the salmon hot or at room temperature.

 

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