Grilled Salmon with Strawberry Salsa

Fall is my absolute favorite season.  I especially appreciate it since moving to New York, where we actually have a proper, textbook autumn.  (In Texas, there are two seasons: summer, and not summer.)  I love the cooler weather that isn’t yet too cold, and the foliage up here is just gorgeous.

Also, at least in my mind, fall equals FOOTBALL SEASON!!!  I absolutely love football, especially college ball.  In New York, football is a sport; but in Texas, it’s a religion.  I got exposed at a very young, formative age, and it seeped into my bones.  I was indoctrinated into the church and I wave the flag proudly.  So yes, I love fall.  So much so, that every year without fail, I start anticipating it sometime in mid-July.  When the temperatures are in the nineties and the beach is beckoning, I start thinking about sweaters, pumpkins, changing leaves, and tailgating.  I always feel a bit silly when this happens.  I attempt to put those thoughts away and live in the present.  I try and remind myself to enjoy the summer season with all its fresh produce, farmer’s markets, lazy beach days, and delicious grilling.  That’s why I made this meal.  To remind myself that it’s still summer.

Strawberries are beautiful and sweet this time of year, and I happen to love them in savory applications.  This meal is the epitome of summer: fresh, wild salmon grilled to a perfect medium-rare and topped with a sweet and spicy salsa that takes advantage of plentiful produce.  In addition to strawberries, the salsa boasts sweet Vidalia onion, a spicy serrano chile, tangy lime juice, and bright mint. So if you, too, need a reminder that it’s not yet fall, and that doesn’t have to be a bad thing, make this dish soon.

Source: Salsa slightly adapted from BBQ USA, by Steven Raichlen

1 pint ripe strawberries, cleaned, hulled, and diced
1 serrano chile, finely chopped, seeded if desired
1/4 cup finely diced sweet white onion
3 tbs fresh mint, minced
1-2 tbs fresh lime juice
Kosher salt and black pepper, to taste
4 wild or organic salmon fillets, pin bones removed
1 tbs canola oil
Kosher salt and black pepper

Preheat an outdoor grill to medium-high.
Combine the strawberries, chile, onion, mint, and lime juice in a small bowl. Season to taste with salt and pepper.
Season the salmon with salt and pepper.
Blot a folded up paper towel with the oil. Rub it on the grill grate. Place the salmon on the grill, skin side down and grill for 3 minutes. Carefully flip the salmon and grill another 2 minutes for medium-rare. Remove and serve with the salsa either spooned on top or alongside.

3 responses to “Grilled Salmon with Strawberry Salsa

  1. Pingback: Whole Wheat Ricotta Raspberry Scones | The Texan New Yorker

  2. Pingback: Creamy Cantaloupe and Guanciale Pasta | The Texan New Yorker

  3. Pingback: Cake Batter Ice Cream | The Texan New Yorker

Leave a Reply

Your email address will not be published. Required fields are marked *