Grilled Salmon with Strawberry Salsa and Grilled Kale Salad
May 31, 2024
In this Recipe
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.
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