I've lamented a few times on here about my strawberry love. This dish combines that love with a second love - salmon. Being the daughter of a commercial fisherman, I grew up with a lot of fresh caught, wild BC halibut and salmon. Both are a staple in my regular diet. I'm always looking for new ways to cook fish.
This past weekend on the morning news, a chef was making a simple glazed salmon with fresh fruit salad. It looked amazing! So, I decided to try my hand at it too.
The strawberry salsa topper in this dish is so good. The lightly glazed salmon is so well paired with the sweetness of the fresh strawberries and the bit of kick from the onions and jalapeños. And, if you double the salsa recipe, you can top your salmon and have leftovers for munching on while your dinner cooks! You can find the strawberry salsa recipe here.
To glaze the salmon, I used the store bought balsamic vinegar glaze. If you would like to make your own, you can combine balsamic vinegar (1 cup) and brown sugar (1/4 cup) into a medium saucepan. Heat, stirring constantly until sugar is dissolved. Bring liquid to a boil, then reduce to a simmer until the glaze thickens and is reduced by half (about 20 minutes). Let the glaze cool and pour into an airtight jar with lid. Store in the refrigerator.
This is such a quick, but fancy looking dinner. While this recipe is done in the oven, you could easily cook the salmon on the barbecue as well.
Enjoy, happy eating!
Krista
Balsamic Glazed Salmon
Ingredients
1 - 1.5 lbs wild sockeye salmon fillet (mine had skin on the bottom)
3 tablespoons balsamic glaze (this is the thicker, already reduced balsamic vinegar)
1/4 tsp salt and 1/4 tsp pepper
*1 serving Strawberry Salsa (recipe here)
Method
Place balsamic glaze into a ramekin. With a pastry brush, brush salmon lightly with glaze, ensuring entire salmon top is covered. Don't bother to brush the bottom skin side. Cover with plastic wrap and allow fish to marinate for 1 hour in the refrigerator. When you are ready to cook the fish, pre-heat oven to 400 degrees F. Take salmon out of the refrigerator and allow it to come to room temperature. Add salt and pepper evenly. Place salmon fillet on a parchment lined sheet, skin side down and put into heated oven. Bake fish for 20 minutes or until the internal temperature of the salmon reaches 140 degrees F. Remove salmon from oven and tent with foil until ready to serve. Just before serving, top with strawberry salsa, drizzling a bit of the juices over top.
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