Shake up your seafood recipes with this succulent Strawberry Salsa Topped Salmon. Perfect for Lent or anytime you need a healthy, delicious entree!
Strawberry Salsa Topped Salmon
It was the last Friday in Lent. Nick was home from college for Easter weekend, and we needed a meatless meal for dinner. I was all pizza-ed out. He’s allergic to shrimp. That left salmon. But no ordinary salmon.
My Strawberry Salsa Topped Salmon would be a treat for the kid whose culinary repertoire was limited whatever can be cooked on his George Foreman grill. I’ll share his secret recipe: take meat, smother with seasoning salt, insert in grill and hope it’s not raw in the center when it’s charred on the outside. Does this sound familiar to you all with college aged boys?
Juicy Spring Berries
Nick may grill salmon on occasion, but I have a feeling there is no special garnish. Fruit salsas are marvelous toppings for seafood. I’ve used mango and peach versions, but in the spring, I tend to gravitate towards those fragrant, ripe strawberries.
Dice those up with pineapple, kiwi, red bell pepper, toss with champagne vinegar, a few crushed red pepper flakes for some heat and a bit of fresh cilantro. Such a heavenly combination. I’d be happy with a double batch and a bag of tortilla chips, but it’s also magnificent over this Asian inspired roasted salmon.
More Salmon Recipes You’ll Love:
- Caprese Stuffed Salmon from The Cookie Rookie
- Easy Smoked Salmon Dip from That Skinny Chick Can Bake
- Wild Rice Stuffed Salmon from Belly Full
- Maple Mustard Glazed Salmon from That Skinny Chick Can Bake
- Roasted Salmon with Avocado Salsa from Cookin’ Canuck
- Strawberry Glazed Salmon from That Skinny Chick Can Bake
Strawberry Salsa Topped Salmon
Asian inspired salmon topped with a fruit salsa featuring strawberries!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Entree, Seafood
- Method: Roasting
- Cuisine: Asian, American
- 4 8-ounce salmon fillets
For the marinade:
- 1/2 cup canola/vegetable oil
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup sliced scallions
- 2 tablespoons honey
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoons minced fresh ginger
- 1/2–1 teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
For the salsa:
- 1/2 cup finely diced pineapple
- 1/2 cup finely diced strawberries
- 1 finely diced kiwi
- 1/4 teaspoon crushed red pepper flakes
- 1/2 red bell pepper finely diced
- 1 1/4 teaspoon champagne vinegar
- 1–2 teaspoons minced cilantro
- 2 teaspoons sugar
- Whisk together marinade ingredients and pour over salmon. Marinate 4-6 hours, flipping once. To make salsa, mix ingredients and chill for at least an hour.
- Preheat oven to 450º. Place marinated salmon on a grill pan or other baking dish. Cook for abut 14 minutes or till cooked to your desired doneness. Serve with salsa.
Total time does not include marinating time.
I’m starting a new series of Skinny Tips. How I keep slim is one of my most frequent inquiries. I’ll feature tips on some of my upcoming blog posts.
Tip #6: Eat slowly. Savor every bite. This allows your brain some time to get the “I’m full” message from your digestive system.
Disclosure: Driscoll’s supplied me with their juicy berries . I was not compensated for writing this post and the opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Driscoll’s.