Ingredients: SALSA: 1 English cucumber, finely 1 green onion, thinly sliced 1 tb fresh mint, cut into thin 4 tb seasoned rice wine vinegar 2 c fresh strawberries, hulled BARBECUE SAUCE: 1/2 c unsalted butter 1 clove garlic, finely chopped 1 tb honey 2 tb soy sauce 1 tb fresh lemon juice
Directions:1. For best results, prepare salsa 1 hour ahead. In a medium bowl, mix cucumber, green onion, mint and vinegar. Cover with plastic wrap and chill for 1 hour. Just before serving, stir in strawberries. 2. To prepare barbecue sauce, in a small saucepan melt butter with garlic over low heat. Stir in honey, soy sauce and lemon juice and cook for 2 minutes. Set aside. 3. Prepare fire in a charcoal grill. When coals are ready, brush sauce on salmon pieces and place in a well-oiled fish-grilling rack. Place rack over coals about 4 inches from fire and grill approximately 4-5 minutes on each side. Brush with sauce again after turning, then baste again with barbecue sauce as it finishes cooking. 4. To serve, open rack and remove fish fillets with a spatula. Transfer to a warm platter and top with Strawberry, Mint and Cucumber Salsa. |