Balsamic Glazed Salmon With Strawberry Mint Salsa
6 fresh wild sockeye salmon fillets
1/2 cup balsamic vinegar
1/2 cup dry white wine
2 tablespoons fresh lemon or lime juice
2 tablespoons brown sugar
1 long English cucumber, finely diced
1.2 red onion, finely diced
1 tablespoon fresh mint, finely minced
1 tablespoon honey
4 tablespoons rice wine vinegar
2 cups, fresh strawberries, hulled
Combine all salsa ingredients together except for strawberries and chill for at least 1 hour. Gently stir in strawberries just before serving.
Combine glaze ingredients together in a medium saucepan. Boil until reduced to about 1/3 of a cup, about 15 minutes. Season with salt and pepper and set aside.
Heat grill to medium high and a spray with vegetable oil spray or brush with oil. Brush salmon with glaze and grill 4 – 5 minutes per side. Transfer to platter, drizzle with any additional glaze and top with salsa.