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- Pie Crust Berry Kolackis with Lemon Glaze
- Leftover Easter Egg & Hummus Salad
- Blueberry-Ginger Granita
- Spring Lamb Leg, Chickpea, Cucumber & Feta Salad from Plats du Jour
Grilled Salmon with Strawberry Jalapeno Salsa
Posted by Olivia on Tue, April 19, 2011
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!
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
- Preheat grill. Brush salmon to coat with oil; sprinkle with salt and pepper.
- Cook salmon until fish flakes easily, about 6 to 8 minutes.
- Meanwhile, prepare the salsa: Combine strawberries, cilantro, Jalapeno Olive Oil, honey, and lime juice in a small bowl. Season to taste.
- To serve, place salmon on serving plates. Top with a scoop of guacamole and a generous spoonful of salsa.
Makes 4 servings.