I am loving this insanely delish salmon number crafted by our uber-talented Melt Boss, Sara Ortlip. This would be perfect for your 4th of July shenanigans. It’s gorgeous to look at and even better to taste. It will light up your senses so you’re not left opening your cabinets and refrigerator in search of that thing you’re still missing. You know what we’re talking about! We do that when our meal left us flat and searching to fill the void. Those calories are always the worst.  Ice cream eaten right out of the container or a handful or ten of m & m’s..( My favorite junk food splurge)

If your meal has everything you need, you’ll be content and fired up to move on about your day until your next meal.
Grilled Salmon with Fresh Fruit Chutney over Sautéed Kale

1 pound Salmon Filet
1 T Borsari Seasoned Salt
Olive Oil for drizzling
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1 pound strawberries
1 mango
1 avocado
1/4 medium red onion
Handful fresh cilantro (leaves only)
1 T fresh lime zest
1-2 T fresh lime juice
1-2 T freshly juiced or grated ginger
Salt and pepper to taste
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1 pound Kale
1 T olive oil
1 sliced garlic clove
Salt and pepper to taste

First, prepare the chutney by whisking the lime juice, ginger juice, lime zest, olive oil, salt and pepper. Next, lightly chop cilantro, avocado, mango, and strawberries. Thinly slice the red onion and add to the fruit mixture. Pour the dressing over top and gently toss to combine. Let sit for at least one hour for the best flavor.

De-rib the kale, wash, spin to dry, and chop. In a large pan, heat olive oil over medium heat and add garlic slices until golden. Remove the garlic from the oil and set aside. Quickly add the kale, salt, and pepper and toss until evenly coated in oil. Reduce the heat to low and add a lid to the pan for 2 minutes until the kale is tender. Top with the golden garlic slices.

Season the salmon filet with Borsari seasoned salt and drizzle with olive oil. Grill to desired temperature. Place on a bed of sautéed kale and top with fruit chutney.