One of my favorite culinary tricks is to combine sweet & savory ingredients in an unexpected way...especially fruit with fish, poultry or pork. I love how the salty profiles enhance the sweetness of certain fruits, and vice versa. Since the spring is finally upon us here in NJ, I’m thinking about the upcoming strawberry season and fun ways to work that fruit into savory meals as well as desserts. This dish is one of my favorites. It’s clean, easy, elegant and looks gorgeous on a plate. (This is also one of the main entrees I served in the recent tasting I did for Chef David Burke and it went over quite well!) As always, share your comments & photos and enjoy!
Chef’s Notes- This salmon is very versatile and can be served alone or with your choice of sides. At the tasting I did, I plated it over maple cauliflower purée with some roasted cauliflower florets and shaved raw cauliflower on the side. (I’ve attached a photo from that tasting...but it was taken AFTER everyone had dug in!) Another easy option is grilled asparagus and brown rice, of course. At home those are so easy to pull off if you get them frozen from Trader Joe’s. Also, I usually pan sear the salmon first at a high temperature and then finish it in the oven. But for ease of execution, the instructions will just have you bake the salmon in the oven for the entire time. It’s up to you if you’d like to sear it first for a nice crisp finish on it. If you do that, then you’ll brush the salmon with the balsamic BEFORE AND AFTER it’s been seared. You’ll also bake it for a little less time. (An insider trick for a perfect sear is to use a very hot pan, oil with a high smoke point -like avocado oil- and DON’T try to turn the fish too soon...if you can’t lift it cleanly from the pan then it needs more time. Don’t force it!)
Ingredients-
FOR THE SALMON:
* 1 1/2 pounds salmon filets
* 1/4 cup balsamic vinegar
FOR THE STRAWBERRY SALSA:
* 1 1/2cups diced strawberries
* 1/4 cup fresh mint, chopped
* 1 tbsp diced jalapeño
* 1 tbsp chives, finely chopped
* 2 tsp cilantro or parsley, chopped
* 1 tbsp lime juice
* 1 tsp granulated stevia or honey
* salt and pepper to taste
Directions-
FOR THE STRAWBERRY SALSA:
1. Combine the chopped strawberries, cilantro/parsley, jalapeño, mint, chives, lime juice, and honey/stevia in a medium bowl.
2. Add salt and pepper to taste.
3. Chill the salsa in the fridge until you’re ready to serve.
FOR THE SALMON:
1. Pre-heat your oven to 375F.
2. Place the salmon filets on a lined/prepared baking sheet. Season both sides of the filets with a few pinches of salt & pepper. Then brush them with a few coats of balsamic vinegar using a pastry brush. (Save the rest of the balsamic vinegar for later.)
3. Bake the salmon for 15-20 minutes (until cooked to the temperature you’d like...less time for rare, longer for well done.)
4. When salmon is cooked, brush some of the remaining balsamic vinegar over the top. Top salmon with the strawberry salsa and serve!
