Grilled Salmon With Strawberry & Avocado Pico De Gallo

It's BBQ and strawberry season!! Celebrate the summer months by firing up the grill and giving a delightful jump start to your taste buds. Top heart-healthy salmon fillets with a sweet and tangy strawberry & avocado pico de gallo-style salsa -- A match made in backyard heaven! Join your family and friends on the patio with a cool drink, bare feet and a plate of this deliciously-satisfying grilled feast.

• Ready In: 45 mins
• Serves: 2

Ingredients

• 2 (8 ounce)  salmon fillets (rinsed and patted dry)

• Marinade

• 1⁄2 cup  strawberry juice, from concentrate
• 1  garlic clove, crushed
• 1⁄4 cup red wine vinegar
• 2  teaspoons brown sugar
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper
• 1⁄2 tablespoon fresh ginger, chopped
• 2  tablespoons lime juice

• Strawberry and Avocado Pico de Gallo (Salsa)

• 1⁄2 cup fresh strawberries, cleaned, hulled and diced small
• 1  medium  sized avocado, peeled, seeded and diced
• 1  tablespoon  chopped mint
• 1⁄4 cup  red Spanish onion, finely diced
• 1⁄2 tablespoon fresh cilantro or 1⁄2 tablespoon parsley, roughly chopped
• 1  tablespoon  jalapeno, seeded and minced
• 1⁄2 teaspoon fresh ginger, finely minced
• 1  tablespoon  virgin olive oil
• 1  teaspoon raspberry vinegar (or red-wine vinegar)
• 2  tablespoons honey
• 2  tablespoons lime juice
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon ground black pepper

Directions

1. In a Large bowl whisk together all marinade ingredients and add salmon fillets. Refrigerate for 2 or more hours.
2. In a medium mixing bowl, combine all pico de gallo (salsa) ingredients EXCEPT the strawberries. Blend by gently stirring the ingredients with a rubber spatula. Cover and refrigerate for at least 1 hour, stirring once or twice. (Just before serving, add the strawberries to the pico de gallo mixture; give another gentle stir with a rubber spatula.).
3. When ready, preheat the gas grill or charcoal BBQ to 325°F/162°C Prepare the grill for indirect cooking.
4. Remove salmon fillets and discard marinade. Place marinated salmon fillets on a well-oiled fish grilling rack. Grill the fillets over briquettes (about 4 inches from fire) or over a gas flame for 9 to 10 minutes per side -- Grill until the salmon is nicely browned. Gently flip the fish and continue to grill for another 9 to 10 minutes. Transfer to a warm serving platter; let stand for 3 minutes. Top with salsa and serve immediately.
5. Serve with a salad of fresh greens lightly tossed with olive oil and balsamic vinegar, toasted sourdough bread and a light and fruity Rose' wine -- Enjoy!
6. Cook's Tips: (1) Ocean Trout steaks, Swordfish, Cod or even grilled chicken are delicious alternatives to Salmon. (2) This strawberry pico de gallo is equally delicious served as bruschetta (on lightly oiled and grilled sliced focaccia).
7. (This recipe can be doubled).