½ Cup strawberry or cranberry Juice from concentrate.
¼ Cup Red Wine Vinegar
2 Tablespoons Sugar
½ Teaspoon Salt
¼ Teaspoon Fresh Ground Black Pepper
½ Tablespoon Fresh chopped Ginger
Zest of (1) Orange or 2 Tablespoons Orange Juice
Strawberry Cucumber Salsa:
4 Large Strawberries (cleaned and finely diced)
½ cucumber with skin (finely diced)
2 Tablespoons Yellow Bell Pepper (finely diced)
¼ Cup Red Onion (finely diced)
½ Teaspoon Finely minced Ginger
2 Tablespoons Honey
2 Tablespoons Lime Juice
½ Teaspoon Salt
¼ Teaspoon ground black pepper
1 Tablespoon Olive Oil
(4) 8 oz. Salmon Fillets (rinsed and patted dry)
A favorite at Giovanni’s Fish Market, More Great Recipes found at www.giovannisfishmarket.com
1In a Large bowl whisk together all marinade ingredients and add salmon fillets let set 2 hours minimum. Combine all Salsa Ingredients, blend and refrigerate 1 hour stirring once. Remove salmon fillets and discard marinade.
2Grill Salmon on a medium heat over briquettes or gas flame for approx. 6 minutes per side. Let stand 4 min. and top with salsa.
3Plate with a salad of fresh greens lightly tossed with olive oil and balsamic vinegar. Toast some Sourdough Bread and Pair this with a light and fruity Rose’ wine
Take avocado beyond guacamole when you turn them into those delightful combinations. With a mild and creamy texture, avocado is wonderful when paired with fresh mango, strawberries and citrus. Learn how to make all three with ease.
Lemon and lime rind add floral flavor notes, keeping the salsa mildly tangy. Serve with seared scallops, grilled duck or chicken breasts, or grilled or sautéed shrimp. Keep refrigerated for up to two days.