Description
Created by Chef Jeffrey Starr of Sutter Home Winery

Ingredients

• Strawberry-Mango Salsa:
  
• 1 cup quartered, stemmed California strawberries
  
• 1/2 cup diced mango
  
• 1/4 cup diced red bell pepper
  
• 2 tablespoons diced red onion
  
• 1 1/2 tablespoons rice vinegar
  
• 2 teaspoons chopped mint
  
• 1 1/2 teaspoons brown sugar
  
• 1 to 2 canned chipotle chiles in adobo, rinsed, seeded and finely minced*
  
• Salt
  
• Salmon:
  
• 2 (6-ounce) skinless salmon filets
  
• 1 tablespoon olive oil
  
• Salt and pepper

Preparation
Prep time: 20 minutes

Cook time: 6 to 8 minutes

To make salsa, in bowl, combine strawberries, mango, bell pepper, onion, vinegar, mint, sugar and chipotles; stir together gently with rubber spatula or wooden spoon. Season with salt. Refrigerate, covered, up to 8 hours.

Preheat broiler. Brush salmon on both sides with oil; season with salt and pepper. Place on baking sheet. Broil salmon 4 inches from broiler element 4 to 6 minutes or until done. Transfer to 2 plates and spoon Strawberry-Mango Salsa over salmon.

Nutrition
no information available

Serves
Makes 2 servings

Variations
*Chipotle chiles in adobo are available in Latin markets or substitute dried chipotles. Soak dried chipotles in hot water until soft; stem, seed and mince.