Don’t Forget the ‘Sometimes’ Wild and Wonderful Strawberry
Strawberries are loved for their antioxidant and immune system building properties. Plus, let’s face it: They’re just plain delicious.
For a restaurant-quality presentation, look for thicker pieces of salmon.
Serve strawberry salsa on grilled salmon or chicken, toss in a salad or enjoy it straight up! The salsa is best served the day it is made. After a day, the salsa will still taste delicious, but the vibrant red color of the strawberries will begin to fade. Makes approximately 4 cups.
Ingredients
- 2/3 cup balsamic vinegar
- ¼ cup maple syrup
- 4-6 oz. pieces salmon, skin on
- Salt and pepper
- 2 cups strawberry salsa (recipe below)
STRAWBERRY SALSA
- 1 pound cleaned strawberries
- Zest of 1 lime
- 1 Tbsp fresh lime juice, to taste
- 1 Tbsp white wine or apple cider vinegar
- 1 tsp honey or agave nectar
- ¼ cup finely diced peeled cucumber
- 2 green onions, roots removed, thinly sliced
- ½ jalapeno pepper, seeded and finely diced
- 2 Tbsp chopped fresh mint
- 2 Tbsp chopped fresh cilantro
- Salt and white pepper to taste
Instructions
TO PREPARE THE SALMON
In a small heavy saucepot, combine the balsamic vinegar and maple syrup. Simmer for approximately 5-to-7 minutes to reduce to a thick glaze. Preheat oven to 375 degrees. Lightly season salmon pieces with salt and white pepper. Place on a foil-lined baking sheet pan. Brush top of salmon with the maple balsamic glaze. Place salmon in oven and bake for 12 to 18 minutes depending on desired level of doneness. Place cooked salmon, skin side down, on serving plates. Top with the strawberry salsa.
TO PREPARE THE STRAWBERRY SALSA
Remove stems from strawberries. Dice berries into ¼-inch pieces. Place strawberries in a mixing bowl. Add the additional ingredients and toss gently to coat. Refrigerate until ready to use.
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