Grilled Salmon with Strawberry Jalapeno Salsa

We are on a crash course all the way to summer, and every day we’re gobbling up seasonal fruits and veggies along the way!

Recently we received a customer suggestion on our Facebook Fan Page to try pairing strawberries with our Jalapeno Olive Oil. Jalapeno and strawberries? Oh, yah. I tell ya, our customers know more about good food than we do most of the time. A winning suggestion!

What better way to serve grilled wild salmon than with a freshly tossed fruit salsa? How about a strawberry-jalapeno salsa? Hot diggety!

Our immensely popular Jalapeno Olive Oil just won a Gold Award from the Yolo County Fair—it’s been such a hit with customers that we’ve run out of supplies in the past! Whipped up into a fruity, spicy salsa, spooned over simple grilled salmon, it’s a total taste sensation.

Thanks, everyone, for the suggestions!

Ingredients

• 4 (6-ounce) wild salmon fillets

• 2 tablespoons Sevillano Olive Oil

• Sea salt and black pepper, to taste

• 1 pint strawberries, finely chopped

• 2 tablespoons chopped fresh cilantro

• 1 tablespoon Jalapeno Olive Oil

• 1 tablespoon honey

• 1 teaspoon fresh lime juice

• Guacamole, for serving

Directions

1. Preheat grill. Brush salmon to coat with oil; sprinkle with salt and pepper.
2. Cook salmon until fish flakes easily, about 6 to 8 minutes.
3. Meanwhile, prepare the salsa: Combine strawberries, cilantro, Jalapeno Olive Oil, honey, and lime juice in a small bowl. Season to taste.
4. To serve, place salmon on serving plates. Top with a scoop of guacamole and a generous spoonful of salsa.