Grilled Salmon With Strawberry Avocado Pico De Gallo Recipes

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PICO DE GALLO



Pico De Gallo image

Sometimes when you eat authentic Mexican food, they give you this salsa stuff made with tomatoes, onions, and jalapenos. You can add a squeeze of lime juice to pico de gallo, but I prefer this basic recipe. Once you serve this with your Mexican dish such as tacos, you will want it with all your Mexican dishes!

Provided by Paula Stotts

Categories     Appetizers and Snacks     Spicy

Time 50m

Yield 4

Number Of Ingredients 8

1 medium tomato, diced
1 onion, finely chopped
½ fresh jalapeno pepper, seeded and chopped
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
½ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon pepper

Steps:

  • In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.

Nutrition Facts : Calories 21 calories, Carbohydrate 4.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 76.3 mg, Sugar 2.3 g

MARINATED SALMON WITH PICO DE GALLO



Marinated Salmon with Pico de Gallo image

I adapted this recipe from a recent issue of Cooking Light Magazine. The original recipe calls for a topping of green onions, but we liked it better with the Pico de Gallo.

Provided by Vince Zar

Categories     Mexican

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 clove garlic, minced
salt
2 (6 ounce) salmon steaks
pico de gallo

Steps:

  • Combine first six ingredients in a zip lock bag or bowl.
  • Add salmon and seal or cover.
  • Marinate in refrigerator for 45 minutes to 1 hour, turning every 15 to 20 minutes.
  • Remove salmon from marinade and grill until thoroughly cooked, basting with marinade as it cooks.
  • Serve with Pico de Gallo as a topping -- use your own favorite recipe or see my recipe (#75897).

Nutrition Facts : Calories 394.2, Fat 25.2, SaturatedFat 4.7, Cholesterol 100.3, Sodium 604.3, Carbohydrate 2.7, Fiber 0.2, Sugar 0.7, Protein 34.9

GRILLED SALMON WITH STRAWBERRY & AVOCADO PICO DE GALLO



Grilled Salmon With Strawberry & Avocado Pico De Gallo image

It's BBQ and strawberry season!! Celebrate the summer months by firing up the grill and giving a delightful jump start to your taste buds. Top heart-healthy salmon fillets with a sweet and tangy strawberry & avocado pico de gallo-style salsa -- A match made in backyard heaven! Join your family and friends on the patio with a cool drink, bare feet and a plate of this deliciously-satisfying grilled feast.

Provided by Feast Your Eyes

Categories     Savory

Time 45m

Yield 2 serving(s)

Number Of Ingredients 22

2 (8 ounce) salmon fillets (rinsed and patted dry)
1/2 cup strawberry juice, from concentrate
1 garlic clove, crushed
1/4 cup red wine vinegar
2 teaspoons brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 tablespoon fresh ginger, chopped
2 tablespoons lime juice
1/2 cup fresh strawberries, cleaned, hulled and diced small
1 medium sized avocado, peeled, seeded and diced
1 tablespoon chopped mint
1/4 cup red Spanish onion, finely diced
1/2 tablespoon fresh cilantro or 1/2 tablespoon parsley, roughly chopped
1 tablespoon jalapeno, seeded and minced
1/2 teaspoon fresh ginger, finely minced
1 tablespoon virgin olive oil
1 teaspoon raspberry vinegar (or red-wine vinegar)
2 tablespoons honey
2 tablespoons lime juice
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Steps:

  • In a Large bowl whisk together all marinade ingredients and add salmon fillets. Refrigerate for 2 or more hours.
  • In a medium mixing bowl, combine all pico de gallo (salsa) ingredients EXCEPT the strawberries. Blend by gently stirring the ingredients with a rubber spatula. Cover and refrigerate for at least 1 hour, stirring once or twice. (Just before serving, add the strawberries to the pico de gallo mixture; give another gentle stir with a rubber spatula.).
  • When ready, preheat the gas grill or charcoal BBQ to 325°F/162°C Prepare the grill for indirect cooking.
  • Remove salmon fillets and discard marinade. Place marinated salmon fillets on a well-oiled fish grilling rack. Grill the fillets over briquettes (about 4 inches from fire) or over a gas flame for 9 to 10 minutes per side -- Grill until the salmon is nicely browned. Gently flip the fish and continue to grill for another 9 to 10 minutes. Transfer to a warm serving platter; let stand for 3 minutes. Top with salsa and serve immediately.
  • Serve with a salad of fresh greens lightly tossed with olive oil and balsamic vinegar, toasted sourdough bread and a light and fruity Rose' wine -- Enjoy!
  • Cook's Tips: (1) Ocean Trout steaks, Swordfish, Cod or even grilled chicken are delicious alternatives to Salmon. (2) This strawberry pico de gallo is equally delicious served as bruschetta (on lightly oiled and grilled sliced focaccia).
  • (This recipe can be doubled).

Nutrition Facts : Calories 588.5, Fat 29.4, SaturatedFat 4.3, Cholesterol 116.7, Sodium 1034.9, Carbohydrate 37.3, Fiber 8.1, Sugar 24.7, Protein 47.5

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