Grilled Salmon with Strawberry Salsa
Recipe Courtesy of St. Supéry C.E.O. Emma Swain
1 lb. strawberries, hulled and diced
½-1 peeled cucumber, diced
2 ½ tablespoons lime juice
¼ teaspoon salt
Purple onions, chopped finely to taste
1 serrano pepper, finely chopped (substitute with jalapeño)
For extra freshness, add finely chopped basil
Prepare the salsa ingredients according to the recipe and combine in a large bowl and place in refrigerator for 30 minutes. Preheat your grill to a high heat and clean prior to cooking. Once the grill is hot and clean, lower heat to medium high and oil the grate with vegetable oil to prevent the salmon from sticking. Brush Salmon filets with extra virgin olive oil, season with course sea salt and pepper and place on grill, skin side up. Cook for 3 minutes and flip to the skin side and cook for another 5-7 minutes or until desired wellness is achieved.
For a simple and elegant presentation, place perfectly cooked Salmon on a plate, adorn with a generous amount of fresh strawberry salsa and serve alongside your favorite summer vegetable.
Wine Pairing: Napa Valley Estate Rosé
Napa Valley Estate Rosé is a refreshing vibrant wine that is bursting with flavors and aromas of freshly picked strawberries. The bright strawberry flavors in the wine paired with the natural sweetness of the fresh strawberry salsa with just the right amount of spice make this the perfect wine for your alfresco summer dining. Enjoy!