Grilled Salmon with Strawberry Salsa and Grilled Kale Salad

By Chef Ella Murphy

May 31, 2024

Serves

In this Recipe

Heritage Extra Virgin Olive Oil

Ingredients

FOR THE SALSA-

Strawberries1 pint

Fresno Chili1

Flamingo Estate Biointensive Native Wildflower Honey1 tsp

Apple-Cider Vinegar1 tbsp

Whole-Grain Mustard1 tsp

Basil6 leaves, torn

Flamingo Estate Extra Virgin Olive Oil2 tbsp

FOR THE SALMON-

Salmon4 steaks

Flamingo Estate Extra Virgin Olive Oilto drizzle

Kosher Salta few pinches

FOR THE SALAD-

Kale1 bunch large, ribs removed

Coconut Yogurt1/4 cup plain unsweetened

Lemons1 juiced

Garlic2 cloves, minced

Nutritional Yeast1 tbsp

Black Pepper2 tsp freshly ground

Kosher Salt1/2 tsp

Flamingo Estate Extra Virgin Olive Oilto drizzle

Steps

FOR THE SALSA
Remove the greens from the strawberries and cut into quarters (or sixths for larger strawberries). Thinly slice about ½ of the fresno chili, depending on how spicy you would like the salsa to be.
Add the strawberries and chiles to a bowl along with the remaining ingredients and stir to combine, let sit for at least 10 minutes.
FOR THE SALMON
Drizzle the salmon steaks with olive oil and season with kosher salt. Place on the grill and cook for 5 minutes per side.
FOR THE SALAD
Place the kale in a bowl and lightly drizzle with olive oil. Rub the oil into the kale and season lightly with salt. Place onto the grill and cook for 2-3 minutes until the kale begins to char at the edges. Let cool slightly.
Place the kale in a bowl and lightly drizzle with olive oil. Rub the oil into the kale and season lightly with salt. Place onto the grill and cook for 2-3 minutes until the kale begins to char at the edges. Let cool slightly.
Serve the salmon steaks topped with strawberry salsa and kale salads on the side.