This is a terrific cold topping for grilled Salmon and Garlic-poached Jumbo Shrimp. I'm going to try it on Grouper, Sea Trout, Snapper and other fish too!

Fresh Cilantro

Garlic

Chilies

Red Onion

Lime Juice

Sea Salt

Cream Of Coconut


 

Dice up some fresh cilantro and chilies (I like Serrano Chilies) in a mixing bowl.

Add a half teaspoon of minced garlic, a little sea salt and the juice of 2 Limes.

Slice some red onion into fine inch-long slivers and in the mixing bowl, slowly add the cream of coconut (shake the can before opening) until the tartness of the lime juice and sweetness of the coconut blends to your taste.

Refrigerate and spoon the Salsa on the freshly grilled Salmon.