What you’ll need:
- Strawberries
- Cucumber
- Radish
- Avocado
- Cabbage
- Red onion
- Limes
- Fresh mint
- Salmon
- Thick balsamic or honey
- Oil
- Seasonings (salt, pepper, chili powder)
Strawberry Mint Salsa:
- ½ lb strawberries, diced
- 1 large or 2 small cucumbers, diced
- 1 large radish, cut in matchsticks
- ½ large avocado, diced
- 1 T. chopped fresh mint
- Juice and zest of 1 lime
- 1 tablespoon thick balsamic vinegar (I used a white jalapeno lime flavored)
Lime Slaw:
- ½ head cabbage, shredded
- 1 T. olive or avocado oil
- 1 T. fresh lime zest
- Juice of 1 ½ limes
- ¼ red onion, chopped finely
- Salt + pepper
Chili Lime Salmon:
- 3-4 4 oz. filets
- Juice of ½ lime
- Salt, pepper, chili powder
- Thick balsamic (I used jalapeno lime) or honey
To Prepare:
Begin by making the salsa. Combine all ingredients in a bowl and let sit to let the flavors deepen.
Next, place shredded cabbage in a large bowl. Massage with oil and add lime zest and juice and red onion. Season with salt and pepper to taste.
As the salsa and slaw marinate, preheat an oven or air fryer to 375 degrees. Pat the salmon filets dry, squeeze over lime juice. Brush lightly with thick balsamic or honey and season generously with salt, pepper, and chili powder. Cook for 8-10 minutes, until flaky but still slightly soft in the middle.
Note: The salsa and slaw can be made a day ahead, and salmon can be marinated for up to 30 minutes before cooking.
