Ingredients:



(4) 8 oz. Salmon Fillets (rinsed and patted dry)


Marinade:

½ Cup strawberry or cranberry Juice from concentrate.
¼ Cup Red Wine Vinegar
2 Tablespoons Sugar
½ Teaspoon Salt
¼ Teaspoon Fresh Ground Black Pepper
½ Tablespoon Fresh chopped Ginger
Zest of (1) Orange or 2 Tablespoons Orange Juice


Strawberry Cucumber Salsa:



4 Large Strawberries (cleaned and finely diced)
½ cucumber with skin (finely diced)
2 Tablespoons Yellow Bell Pepper (finely diced)
¼ Cup Red Onion (finely diced)
½ Teaspoon Finely minced Ginger
2 Tablespoons Honey
2 Tablespoons Lime Juice
½ Teaspoon Salt
¼ Teaspoon ground black pepper
1 Tablespoon Olive Oil
Cooking Directions:

In a Large bowl whisk together all marinade ingredients and add salmon fillets let set 2 hours minimum. Combine all Salsa Ingredients, blend and refrigerate 1 hour stirring once. Remove salmon fillets and discard marinade.



Grill Salmon on a medium heat over briquettes or gas flame for approx. 6 minutes per side. Let stand 4 min. and top with salsa.



Plate with a salad of fresh greens lightly tossed with olive oil and balsamic vinegar. Toast some Sourdough Bread and Pair this with a light and fruity Rose' wine