1 lb salmon, skin on
Canola oil, as needed
Salt and freshly ground black pepper, to taste
Crushed red pepper flakes, to taste (optional)
1 cucumber, seeded and diced
2 kiwi, peeled and diced
½ jalapeño, mined
3 scallions, thinly sliced
1 avocado, peeled and diced
Juice of one lime
½ cup Health-Ade Jalapeño-Kiwi-Cucumber Kombucha
Add the cucumber, kiwi, jalapeño, scallions, avocado and lime juice to a medium bowl. Season with salt and pepper, then add the Health-Ade Jalapeño-Kiwi-Cucumber and stir to combine. Set aside while you cook the fish.
Preheat a grill over medium high heat and brush the grill with canola oil. Season the salmon with salt, pepper and red pepper flakes (if using) and coat with canola oil.
When grill is hot, add the salmon skin side up to the grill and cook for about 3 minutes. Carefully turn the fish over and cook for an additional 3 minutes.
Add the fish to a platter and top with the cucumber salsa and serve!
You can also use this salsa for a quick and easy snack with tortilla chips! Check out the recipe here.