Fresh, fast and delicious. Salmon tastes best when it is not overcooked.
Ingredients
2 tablespoons fresh dill
1 tablespoon olive oil
4 tablespoons butter, very soft
¾ teaspoon salt
¼ teaspoon pepper
2 tablespoons honey
16 oz strawberries, chopped in about eight sections per strawberry
¼ cup finely chopped pepper, I used our salsa garden variety but anything from an Anaheim to Jalapeno would work here
1 tablespoon lemon juice
4, 6-8 ounce salmon fillets
1 tablespoon olive oil
salt and pepper
2 cups of mixed greens
Instructions
Honey Dill Butter: Combine the ingredients for the honey dill butter in a small bowl and set aside.
Strawberry Salsa: Combine the ingredients for the strawberry salsa in a small bowl and set aside.
Salmon: Rub the fish with olive oil. Season the flesh side with salt and pepper. Grill flesh side down over medium heat until you can lift the salmon with tongs and the fish doesn't stick to the great, 6-8 minutes. Turn and continue cooking the skin side for about 2-3 more minutes. Slide a spatula between the skin and the flesh to remove the skin from the fillet.
To plate: Arrange ½ cup of the mixed greens and then place one of the salmon fillets on top. Pour on a tablespoon of the honey-dill sauce and then top with the strawberry salsa.
Recipe by Culinary Mamas at https://culinarymamas.com/grilled-salmon-with-honey-dill-sauce/