Grilled Salmon with Hot Pink Salsa

Grilled Salmon with Hot Pink Salsa


2 cups diced strawberries
¼ cup thinly sliced green onion
2 tablespoons fresh lime juice
1 tablespoon chopped fresh mint leaves
½ teaspoon Dierbergs sugar
½ teaspoon coarse salt
½ teaspoon hot pepper sauce

2 pounds salmon fillet, cut into 6 pieces
2 tablespoons Dierbergs olive oil
2 tablespoons Rub with Love Salmon Rub (Dierbergs Seafood Department)


FOR SALSA  In medium bowl, gently stir together all Salsa ingredients until well mixed. Cover and chill 2 to 4 hours to develop flavors.

Brush olive oil over flesh side of salmon; sprinkle seasoning over top.

Place salmon flesh-side down on oiled grid over medium-high heat; cover and grill for 4 minutes.

Place sheet of heavy-duty foil on grid; turn salmon skin-side down on top of foil. Cover and grill until salmon is just opaque throughout and internal temperature is 145°F., about 4 to 5 minutes.

Slide metal spatula between skin and flesh (skin will stick to foil; discard foil). Place salmon on serving plate; serve with Salsa.

Servings: 6
Serving Size: Per serving with ¼ cup Salsa

Per Serving
Calories: 278
Cholesterol: 83 mg
Fat: 14 g
Sodium: 336 mg
Carbohydrates: 6 g
Protein: 30 g
Fiber: 1 g