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Ingredients
- For the marinade:
- ● Juice and zest of 1/2 orange
- ● Juice of 1 lime
- ● Salt
- ● Pepper
- ● 1 garlic clove, thinly sliced
- ● 1 1/2 tsp chili powder
- ● 1/2 tsp cumin
- ● Small handful of cilantro, chopped
- ● 2 Tbsp. olive oil (plus extra for oiling grill grates)
- ● 4 salmon fillets (or substitute for chicken)
- For the salsa:
- ● 1/2 pint of strawberries, hulled and diced
- ● 1 large avocado, diced
- ● 1/4 cup finely diced red onion
- ● 1 jalapeno, seeded (or not) and diced
- ● Small handful of cilantro, chopped
- ● Juice of 1/2 orange
- ● Juice of 1/2 lemon
- ● Pinch of salt
Preparation
Step 1
1. Heat your grill to medium-high and oil your grill grates to prevent the fish from sticking.
2. In a small bowl, whisk together the marinade ingredients and then transfer to a shallow dish.
3. Place the fish skin-side up in the marinade and let sit for 10 minutes. (If you're using a skinless fish flip after 5 minutes; if using chicken, try to let it marinate for as long as possible.)
4. Transfer the fish to the grill, skin-side down and cook for ~10-12 minutes, until the thickest part of the fish is opaque.
5. While the fish is cooking, stir together the ingredients for the salsa in a medium bowl.
6. Serve the fish, seasoned with additional salt & pepper, topped with a generous scoop of salsa.