As I mentioned in my article a few days ago, it’s back-to-school season. Lots of families are searching for solutions to make lunch, snacks and weekday meals fun and healthy while not spending a lot of money. Using fruits and vegetables can help, and the
California Strawberries web site is one resource for tips and recipes including one lunchbox item called “Berry Good Wraps.” Strawberries are recommended by many health professionals as part of a healthy diet.
Interesting fact: More than 1.7 billion pounds of strawberries are annually harvested by nearly 400 family farmers in California. This includes 793 million pounds between April-November in the Watsonville and Salinas areas. Almost every strawberry that is eaten in the United States is hand-picked by someone in California.
One recipe that the California Strawberries site features is “Grilled Salmon with Strawberry Ginger Salsa,” which can be a satisfying weekday family dinner. Also, as the recipe mentions, you can substitute another fish filet of your choice, whether it’s something that your kids enjoy more than salmon or something that goes on sale at your local market. Bon Appetit!
Recipe: Grilled Salmon with Strawberry Ginger Salsa
Prepare at least one hour ahead.
1 English or seedless cucumber, finely chopped
1 green onion, thinly sliced
1 tbsp. cilantro, cut into strips
3-4 tbsp. seasoned rice wine vinegar
2 cups fresh California strawberries, hulled and diced small
1 yellow pepper
1 stick unsalted butter
1 clove garlic
1 tbsp. honey
2 tbsp. soy sauce
1 tbsp. fresh lemon juice
6 Salmon fillets (or fish of your choice), skinless
Mix cucumbers, green onion, cilantro, yellow pepper and vinegar. Cover and chill at least one hour. Just before serving, add strawberries. In a small saucepan melt butter with garlic over low heat. Stir in honey, soy sauce and lemon juice and cook 2 minutes, set aside. Prepare a charcoal grill, when ready brush sauce on salmon pieces and place on a well-oiled fish grilling rack. Place rack over coals about 4 inches from fire and grill approximately 4 to 5 minutes on each side. Brush with the sauce again after turning, and again when done. Transfer to warm platter and top with salsa.
Yield: 6 servings.