Brown-Sugar Salmon with Strawberries |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I first tasted strawberries and cucumber together when living in the UK; now they make a delicious relish for salmon. Ingredients:
1/3 cup packed brown sugar |
1 tablespoon canola oil |
1 teaspoon ground mustard |
1 teaspoon ground allspice |
1/2 teaspoon salt |
4 salmon fillets (5 ounces each) |
relish: |
1 tablespoon minced fresh mint |
1 tablespoon canola oil |
1 tablespoon lemon juice |
2 teaspoons grated lemon peel |
1/8 teaspoon sugar |
1 cup finely chopped fresh strawberries |
1 small cucumber, finely chopped |
Directions:
1. In a small bowl, mix the first five ingredients; rub over flesh side of salmon. Refrigerate, covered, 1 hour.
2. For relish, in another bowl, mix mint, oil, lemon juice, lemon peel and sugar. Add strawberries and cucumber; toss to coat.
3. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat 8-10 minutes or until fish flakes easily with a fork. Serve with relish. Yield: 4 servings (2 cups relish).
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