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.

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