Author: Leslie (The Accidental Chef) Thomas
1 1/4 pounds, Wild Salmon – grilled
1 cup, seedless watermelon – diced, 1/4″
1/3 cup, cucumber, seeded – diced, 1/4″
2 tablespoons, red onion – diced, 1/4″
2 tablespoons, yellow bell pepper – diced, 1/4″
1 tablespoon, il Fustino Jalapeno Oil
2 tablespoons, cilantro – finely chopped
1 tablespoon, chives – finely chopped
1/8 teaspoon, finely ground salt
1 pinch, il Fustino Smoked Garlic Salt – on each piece of fish
- Place all cut fruit, veggies, salt, juice, & oil in large bowl. Toss gently to combine.
- Refrigerate at least one hour. Toss just before serving.
- Top on grilled salmon or any other fish. Leftover salsa may be refrigerated for later use.