Grilled Salmon with Strawberry Salsa

It is best to prepare the salsa an hour in advance.

Mix green onion, cucumber, mint and vinegar in a medium baking bowl. Cover with plastic wrap and refrigerate for 1 hour. Just before serving, add the strawberries.

Make barbecue sauce. Sauté garlic in butter over low heat. Stir in honey, soy sauce and juice of one lemon and make 2 minutes. Set aside.

Light the charcoal broiler. When the coals are glowing, brush the salmon fillets with the sauce and clamp them in a well-greased special wire holder. (It also works without the special holder, but it makes grilling and turning the food easier). Place about 10 inches above the embers and grill for 4 to 5 minutes on each side. After turning over, brush again with the sauce. When the fish is cooked, brush it again with the barbecue sauce. The fish is done when the meat is just firmed up and still elastic.

Remove fillets from the special holder, place on a preheated platter and pour the salsa over them.

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