Ingredients
For the Salmon
- 4 salmon fillets
- Kosher salt, to taste
- Black pepper, to taste
- Cooking spray or oil for the grill grates
For the Strawberry Jalapeño Salsa
- 1 pound fresh strawberries, diced
- 1 jalapeño, seeded, deveined, and finely diced
- 1/2 cup loosely packed cilantro leaves, chopped
- 1/3 cup red onion, diced
- Juice of 1 lime
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Make the Strawberry Jalapeño Salsa: In a large bowl, combine the diced strawberries, finely diced jalapeño, chopped cilantro, diced red onion, and lime juice. Season with kosher salt and black pepper to taste. Stir well until all ingredients are evenly mixed. Set aside to allow flavors to meld.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it reaches an optimal temperature for cooking salmon fillets evenly.
- Prepare the Salmon: Season the salmon fillets on both sides generously with kosher salt and black pepper. Lightly oil the grill grates or use cooking spray to prevent sticking.
- Grill the Salmon: Place the salmon fillets skin-side down (if they have skin) on the preheated grill. Grill each side for approximately 3 to 4 minutes, or until salmon is cooked through and flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
- Serve: Remove the grilled salmon from the heat and immediately top each fillet with a generous spoonful of the prepared strawberry jalapeño salsa. Serve warm and enjoy this fresh and flavorful dish.
Notes
- Adjust the amount of jalapeño in the salsa depending on your heat preference.
- Ensure the grill grates are well-oiled to prevent the salmon from sticking.
- For a milder salsa, leave the seeds in the jalapeño or use a milder pepper.
- Leftover salsa can be stored in the refrigerator for up to 2 days, but it’s freshest the day it’s made.
- Check the salmon’s doneness with a fork or meat thermometer for best results.
- Prep Time: 8 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
