Sweet and savory are two terms that will come to mind when you taste this fantastic recipe of wild Salmon with fresh strawberry, pineapple, and mango salsa, over cilantro rice and a bed of greens.
Preheat a metal skillet over medium heat. Brush both sides of the Salmon with olive oil. Season the salmon on both sides with Adobo, kosher salt, and fresh ground pepper. Place the fish in heated skillet, skin side down, and cook for about 3 minutes, then turn the fish 45 degrees and cook for an additional 3 minutes.
Turn the fish over and cook for an additional 2 minutes, or until cooked through, remove the fish from the grill and serve with the fruit salsa spooned over the fish. Serve immediately.
Bring the salted water to a boil; stir the olive oil and rice into the water. Cover, reduce heat to low and simmer until the rice is tender, about 20 minutes.
Stir the lime zest, lime juice, and cilantro into the cooked rice just before serving.
In a medium non-reactive bowl, combine all of the ingredients and stir to combine. Cover with plastic wrap and allow the salsa to sit for 20 to 30 minutes before serving.
Place spring greens down on the serving dish, follow with Cilantro infused rice, place Salmon on top of rice, spoon fruit salsa over.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog