Grilled Salmon With Strawberry Salsa + Grilled Kale Salad

INGREDIENTS

For the salsa
1 pint strawberries
1 Fresno chili
1 tsp Flamingo Estate Biointensive Native Wildflower Honey
1 tbsp apple cider vinegar
1 tsp whole grain mustard
6 leaves, basil, torn
2 tbsp Flamingo Estate Extra Virgin Olive Oil

For the salmon
4 salmon steaks
Flamingo Estate Extra Virgin Olive Oil, to drizzle
a few pinches kosher salt

For the salad
1 bunch large kale, ribs removed
1/4 cup plain unsweetened coconut yogurt
1 juiced lemon
2 cloves garlic, minced
1 tbsp nutritional yeast
2 tsp freshly ground, black pepper
1/2 tsp kosher salt
Flamingo Estate Extra Virgin Olive Oil, to drizzle 

DIRECTIONS

Make the salsa. Remove the greens from the strawberries and cut into quarters (or sixths for larger strawberries). Thinly slice about half of the Fresno chili, depending on how spicy you would like the salsa to be. Add the strawberries and chiles to a bowl along with the Flamingo Estate Biointensive Native Wildflower Honey, apple cider vinegar, whole grain mustard, basil, and Flamingo Estate Extra Virgin Olive Oil and stir to combine, let sit for at least ten minutes. Drizzle the salmon steaks with olive oil and season with kosher salt. Place on the grill and cook for five minutes per side. Place the kale in a bowl and lightly drizzle with olive oil. Rub the oil into the kale and season lightly with salt. Place onto the grill and cook for two to three minutes until the kale begins to char at the edges. Let cool slightly. Place the kale in a bowl and lightly drizzle with olive oil. Rub the oil into the kale and season lightly with salt. Place onto the grill and cook for two to three minutes until the kale begins to char at the edges. Let cool slightly. Serve the salmon steaks topped with strawberry salsa and kale salads on the side.