We are in strawberries season right now. It is hard not to make something with these sweet little strawberries. Salmon with strawberries? Seems a bit odd. The salsa was a bit sweet and sour. It helped to cut the fattiness of the salmon. It was actually a good combination. This is something unique and different for your good old salmon. It is a definitely worth a try!
Salmon with Strawberry Salsa (Adapted from Annie’s Eats)
2 servings
Ingredients:
– 2 (6-ounce) salmon fillets
– Freshly squeezed lemon juice
– salt
– ground black pepper
Strawberry salsa:
– 1 ½ cup fresh strawberries (rinsed, hulled, and diced)
– ¾ cup cherry tomatoes (diced)
– 3 green onions (thinly sliced)
– ¾ tablespoon balsamic vinegar
– ¾ teaspoon freshly squeezed lemon juice
– 1/2 teaspoon fresh parsley (chopped)
– ½ teaspoon olive oil
– ½ – 1 teaspoon honey
– salt
– ground black pepper
Directions:
- Preheat the oven to the broiler setting, make sure the rack is position 8 inches away from the heat source. Line a baking sheet with aluminum foil. Set aside.
- For the salsa, in a medium bowl, combine the strawberries, tomatoes, green onion, balsamic vinegar, lemon juice, parsley, olive oil, honey. Season with salt and pepper. Mix well, cover and keep in the fridge while your prepare the salmon.
- Place the salmon on the prepared baking sheet. Squeeze a little lemon juice over the fillets. Season both sides of the salmon fillets with salt and pepper. Cook in the oven for 9 – 12 minutes, depending on the size of the fillets and level of doneness you like. Transfer the salmon to serving plates and top with strawberry salsa. Serve immediately.
Tips:
- Adjust the sweetness of the salsa to your own taste with honey and lemon juice.
- I like my salmon a bit rare. I used two 8-ounce salmon fillets, and I cooked them for 10 minutes. It was just the perfect timing.
- If your oven don’t have the broiler setting, you can cook the salmon fillets in a preheated 375˚F oven for 15 – 20 minutes.
- This dish tasted good with rice.
Source: Read
The Missing Lokness 