Grilled Salmon with Honey Scented Fruit Salsa

by Chef Jeff Nathan, Abigaels

This grilled salmon recipe from Abigael’s Restaurant in NYC is a gourmet addition to any Shavuot recipe collection.

Yield: 6 servings
Fruit Salsa
Yield: 2 cups

1 cup mango, diced small
1 cup pineapple, diced small
¼ cup strawberries, diced small
1/3 cup red bell pepper, diced small
1 tablespoon jalapeno, minced
2 tablespoons cilantro, chopped
1 tablespoon honey
¼ cup orange juice
2 tablespoons lime juice

In a medium bowl, combine the mango, pineapple, strawberries, red bell pepper. Add in the jalapeno and cilantro. Pour in the honey, orange and lime juices. Gently mix until evenly combined. Allow to sit for at least 20 minutes before serving. The Fruit Salsa can be made up to one day ahead.

Strawberry Vinaigrette
Yield: 1 ½ cups

½ cup strawberries, quartered
¼ cup pineapple, rough chopped
1 tablespoon honey
¼ cup orange juice
2 tablespoons lime juice
pinch of kosher salt
¾ cup vegetable oil
1 tablespoon cilantro, finely chopped

In a blender, combine the strawberries, pineapple and honey. Puree until smooth. Add in the orange and lime juices and a pinch of salt. With the blender turned on, slowly add in the oil. Taste and adjust the honey, lime juice or salt as necessary. Remove the vinaigrette from the blender and stir in the cilantro.

6 (6 – 8 ounce) skinless salmon filets
vegetable oil
sea salt
freshly ground black pepper

Coat the salmon filets with oil on both sides. Season each filet with sea salt and pepper. Place the filets on a preheated grill, or oiled grill pan for 10 – 12 minutes, and cook over medium heat until desired doneness is achieved.

Place the salmon on individual plates, top with 2 – 3 tablespoons each of the Fruit Salsa and drizzle with the Strawberry Vinaigrette. Serve the salmon hot or at room temperature.

Still hungry? Try this delicious kosher fish recipe from Gemstone Catering.

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