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
1/2 c unsalted butter
1 clove garlic, finely chopped
1 tb honey
2 tb soy sauce
1 tb fresh lemon juice
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.