With the wedding rapidly approaching (only 50 days to go… whoaa), I’ve been increasing my efforts to find healthy but delicious options for our meals. I’m trying to incorporate more lean proteins, especially fish, and more fruits and vegetables into our diets. This meal fit that description perfectly, and was tasty as well! I wasn’t 100% sure how the strawberry-avocado mix would go over, but I thought the flavors were really refreshing and blended together surprisingly well. The strawberries lent sweetness, the avocados gave it creaminess and the onions added a nice crunch. If you’re not a fan of salmon, the salsa should go well over any white fish, or even chicken.
By the way, don’t worry – I still plan on posting plenty of cupcake recipes and other desserts Baking is still my passion – I just like to give away most of what I make!
For the salmon:
- juice and zest of 1/2 orange
- juice of 1 lime
- salt & pepper
- 1 garlic clove, thinly sliced
- 1 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 1 tbsp. cilantro, chopped
- 2 tbsp. olive oil (plus extra for oiling grill grates)
- 4 salmon filets (~6 oz each)
For the salsa:
- 1/2 pint (3/4 lb.) strawberries, hulled and diced
- 1 large avocado, diced
- 1/4 cup finely diced red onion
- 1 jalapeno, seeded and diced
- 2 tsp. cilantro, chopped
- juice of 1/2 orange
- juice of 1/2 lemon
- pinch of salt
Heat your grill to medium, oiling the grill grates to keep the fish from sticking.
In a shallow dish, whisk together all the marinade ingredients. Lay the salmon, skin side up, in the marinade and let sit for 10 minutes (if using a skinless fish, flip halfway through). Transfer the fish to the grill, skin side down and grill for 10-12 minutes, or until the thickest part of the fish is opaque and the layers flakes easily.
While the salmon is cooking, stir together the ingredients for the salsa in a medium bowl. Serve the fish topped with a scoop of salsa, adding additional salt and pepper to taste.
Yield: 4 servings
Source: Confections of a Foodie Bride