Wild Salmon Fillets with Sweet Strawberry and Tomato SalsaPosted: May 17, 2010
We love salmon. We love fruit over our salmon. So this recipe from Katie’s blog was perfect for us. It was light, summery, easy to make, and we loved it! I did grill the salmon instead, but either in the oven or grilled it will be great!
**Great clean eating meal too…SCORE!!!***
Serves 4, I cut it in half for just the two of us and served it with brown rice and roasted asparagus.
four 2 1/2 inch wide salmon fillets
juice of half of a lemon-I decided to use lime juice and we love lime juice with strawberries. It paired perfectly!
salt and pepper to taste
For the salsa:
1 pint fresh strawberries, hulled and diced
1/2 pint cherry tomatoes, quartered
4 scallions, white and light green portion diced
1 tsp chopped fresh parsley
1 Tbsp balsamic vinegar
1 tsp red wine vinegar
1 tsp fresh lemon juice
1/4 tsp olive oil
drizzle of orange blossom honey
dash of salt and pepper to taste
steamed Jasmine rice for serving
Preheat broiler on low. (We grilled ours)
Line baking sheet with tin foil, folding edges upwards to contain mess. Squeeze fresh lemon juice onto tops of each fillet and generously season each with salt and pepper. Place on the bottom rack of the oven (away from broiler) and broil on low to desired doneness, about 10 minutes dependent upon thickness of fillets. (Your fish will continue cooking when you remove it from the oven, so remove from oven when it is less done than you like and let finish cooking while resting). Meanwhile, prep remaining salsa ingredients and combine in medium bowl. Stir to cover and let sit. Remove salmon from oven and let rest while you line dinner plates with Jasmine rice (or side of choice). Using small spatula or fork, remove salmon from skin (skin should stick to the tinfoil and be easy to remove) and place on plate. Top generously with strawberry and tomato salsa and serve hot.