Grilled Salmon with Spicy Plum Salsa
4 salmon fillets (5-7oz approx)
2 tbsp extra virgin olive oil
1/4 cup lemon juice
1/4 cup tamari soya sauce
3 tbsps Dijon mustard
4 cloves garlic, finely minced
2 tbsps honey (or brown sugar)
1/3 cup apple cider vinegar
1 med. jalapeño, seeded and minced
4 lrg. plums, halved and cut into 1/4” dice
1/2 med. red onion, finely minced
2 Roma tomatoes cut into 1/4” dice
2 green onion, cleaned and finely minced
2 tbsps finely minced fresh mint
1 tbsp finely minced fresh cilantro
1/2 tbsp finely minced fresh ginger
2 tbsps lime juice
2 tbsps olive oil
Salt and pepper to taste
Combine all marinade ingredients together in a shallow glass baking dish and add salmon fillets turning to coat all sides. Let marinate for about 30 minutes.
Heat honey and apple cider vinegar in a small saucepan over medium heat until mixture is reduced and syrupy. Remove from heat and let cool. In a medium bowl combine remaining salsa ingredients together and stir in honey mixture when cooled to room temperature. Season with salt and pepper.
Remove fillets from marinade and cook on a medium grill for 3-4 minutes per side or until opaque and cooked through. Spoon plum salsa over fillets and serve along with a spring salad and wild rice if desired.