Jul 04, 2016 1:00 AM

Author: Cancer Learning Center


Classic grilled salmon gets a summer update with fresh strawberry salsa.

  • 1 English or seedless cucumber, finely chopped
  • 1 green onion, thinly sliced
  • 3 tablespoons cilantro, cut into strips
  • 3 tablespoons rice vinegar
  • 1 yellow pepper, diced
  • 1 cups fresh strawberries, hulled and diced small
  • 1 tablespoon unsalted butter
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon lower sodium soy sauce
  • 1 tablespoon fresh lemon juice
  • 6 (4-ounce) salmon fillets, skinless

For salsa: Mix cucumbers, green onion, cilantro, yellow pepper and vinegar. Cover and chill at least one hour. Just before serving, add strawberries.

For sauce: In a small saucepan melt butter with garlic and olive oil over low heat. Stir in honey, soy sauce and lemon juice and cook 2 minutes, set aside.

Prepare a charcoal grill; when ready brush sauce on salmon pieces and place on a grilling rack. Place rack over coals about 4 inches from fire and grill approximately 4 to 5 minutes on each side. (Alternatively, a skillet on the stovetop over medium-high heat works equally well.)  Brush with the sauce again after turning and again when done. Remove from grill and top with strawberry salsa.


Recipe courtesy of Harmons Grocery, adapted from www.californiastrawberries.com

Learn about making healthy food choices to help prevent cancer. 


Cancer Learning Center

Huntsman Cancer Institute
cancerinfo@hci.utah.edu

cancer prevention nutrition recipe

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