Grilled Copper River Salmon with Strawberry Barbecue Sauce

While chatting with our server, Christopher, at the Gandy Dancer Saloon at Station Square in Pittsburgh, he recommended that we try the Copper River Salmon when it is in saeason. So, upon finding it at the Giant Eagle in Norwin, I prepared a recipe that I also found at the Eagle. The BBQ sauce was made from fresh strawberries, red onion, minced ginger, chopped cilantro, strawberry preserves, lemon juice, ketchup, Worcestershire sauce, cayenne powder and fresh ground black pepper. Once grilled with the basted strawberry bbq sauce it was served drizzled with the sauce and garnished with fresh cilantro. I served it over a bed of Arugula and sprinkled with blue cheese. We enjoyed it on our back deck with a centerpiece of yellow roses that Michael gave me for my birthday! Grateful!