Strawberry-Cucumber Relish over Wild Alaskan Salmon


This Strawberry-Cucumber Relish is a Summer staple in the Greenwood household. With the bounty of berries in Summer, there is no reason just to eat them plain (though my kids love them!)

What I love about this relish is its super light, full of flavor and the perfect addition to nearly any kind of seafood (salmon, shrimp, mahi mahi, and more). You will not be disappointed with this Relish. For the vinegar I used this from Trader Joe’s though you could use balsamic vinegar and add a little honey for sweetness.

What you will need:

Fish of your choosing (I used Wild Alaskan Salmon)

2 cups fresh, rinsed and chopped strawberries

Handful of fresh mint, rinsed and chopped

1 medium purple onion, chopped small

1 large cucumber (I like the english variety), peeled, de-seeded and chopped

1 tbsp. Olive oil

2 tbsp. Trader Joes Pomegranate Vinegar

Make Relish first. You will want the flavors to settle a bit (marinade). Next, Season fish with salt. Set aside. I grilled the salmon on my indoor Staub pan and made some jasmine rice along side, topped with Gomashio (black and tan sesame seeds and sea salt). You could also use any kind of rice you wish. Enjoy!

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