Yield: 6 servings
|6||Salmon Fillets, skinless, about 6 oz each|
|1||English Cucumber, finely chopped|
|1||Green Onion, thinly sliced|
|1 tablespoon||Fresh Mint, cut into thin strips|
|4 tablespoons||Seasoned Rice Wine Vinegar|
|2 cups||Fresh Strawberries, hulled and finely diced|
|½ cup||Unsalted Butter|
|1||Clove Garlic, finely chopped|
|2 tablespoons||Soy Sauce|
|1 tablespoon||Fresh Lemon Juice|
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.
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.
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. You can tell when fish is done when it is just barely firm and resilient to touch.
To serve, open rack and remove fish fillets with a spatula. Transfer to a warm platter and top with Strawberry, Mint and Cucumber Salsa.
Source: "Berries: A Country Garden Cookbook" by Sharon Kramis (HarperCollins) Typed by Katherine Smith Submitted By KATHERINE SMITH On 07-20-95