1/2 medium avocado, peeled, pitted, and cut into 1/4″ dice
6 oz. strawberries, hulled and cut into 1/4″ dice
1/4 small red onion, cut into 1/4″ dice
2 Tbsp. chopped fresh cilantro
Fine sea salt to taste
4 (5- to 6-oz.) sustainably sourced salmon fillets, about 3/4″ thick, skin removed if you like
Organic extra-virgin olive oil, for brushing
Freshly ground black pepper
Directions
Zest one of the limes. Juice the zested lime to yield 4 teaspoons of juice. In a medium bowl, combine the lime zest, lime juice, avocado, strawberries, onion, cilantro, and salt to taste. Cut the remaining lime into wedges. Set the salsa and lime wedges aside separately.
Prepare a grill to medium-high heat. Brush both sides of the salmon with oil and sprinkle with salt and pepper. Grill the salmon until just cooked through, about 4 minutes per side.
Serve the salmon hot, with the salsa on top and the lime wedges on the side.
