Salmon with Strawberry and Tomato Salsa

Thursday, June 3, 2010

Salmon with Strawberry and Tomato Salsa

Another savory recipe for you guys today. I saw this recipe on Katie’s blog not too long ago and was completely intrigued. If you haven’t had a chance to check out Katie’s blog, be sure to do so. She’s got some great recipes and party menu ideas over there.

I would have never thought to pair salmon and strawberries. Or tomatoes and strawberries. But it really works. I made this while Hubby was out of town and really enjoyed eating this meal and it was great left over as well.

The strawberries and tomatoes pair together nicely. The green onions in the salsa provide a nice crunch. The directions that Katie gave to broil the salmon result in a delicious salmon. I’ll definitely be using that method for salmon cooking in the future.

I didn’t serve this over rice like Katie suggests, I just ate it as-is. After seeing the pics, Hubby is jealous that I didn’t make this when he was home. Lucky for him it was delicious and we will be having this again soon!

Check out my entire week of Strawberry recipes here.

Salmon with Strawberry and Tomato Salsa

Yield: 4

Ingredients:

4 salmon fillets
juice of half of a lemon
salt and pepper to taste

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 honey
dash of salt and pepper to taste

Directions:

Preheat broiler on low. 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.

Meanwhile, prep remaining salsa ingredients and combine in medium bowl. Stir to combine and let sit.

Remove salmon from oven and let rest 5 minutes. 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

Recipe from Good Things Catered

Main Meal, Seafood

5 comments »

14 Responses to “Oven Roasted Chickpeas”

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1

Funandfearlessinbeantown — February 1, 2011 at 5:16 pm

I was also totally inspired by the same blog post and made them with a spicy kick! These are totally addictive!
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2

Kathy Day — February 1, 2011 at 5:22 pm

Noms! I love to roast chickpeas with Asparagus in the spring. It’s one of my favorite quick meals, but I still havent cooked them crispy for snacking yet…. You are now person number 5 (or more I lost count) to post these so I think they are in odred very soon!
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Cathy — February 1, 2011 at 5:26 pm

looks good! I saw a recipe from the whole living magazine last week that I was going to try too.
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Pyjammy Pam — February 1, 2011 at 6:38 pm

Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!
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5

Janelovrut — February 2, 2011 at 12:50 am

Mmm, so glad everyone is loving these. And now I know what to make for my friend’s superbowl party! Thanks for the reminder!
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Sarah C — February 2, 2011 at 12:52 am

I love that you use canned chickpeas for this! When I saw the title I thought “mmm, tasty, but you probably have to do dried chickpeas and blah blah blah”. But you don’t! And it’s a perfect quick use for the extra cans I have in the pantry so that I don’t have to keep making hummus. 🙂

I’ve already put some of your Super Bowl recipes on my menu for Sunday, including the mini ham & cheese sandwiches. We live in Pittsburgh and are huge Steelers fans, so we’re REALLY EXCITED!!!
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Jen @ BeantownBaker.com — February 2, 2011 at 2:41 am

Hope your Superbowl menu turns out great. Although I have to admit, I’ll be rooting against your team!
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Shannon — February 2, 2011 at 5:21 am

love the smoked paprika 🙂
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Jessica — February 2, 2011 at 5:46 am

I have yet to try these and really just need to jump in and do it! Thanks for the reminder 😉
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Katie — February 2, 2011 at 2:17 pm

Have been meaning to make these! So yummy to snack on and crazy good for you. Need to make these soon..
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Neev — February 4, 2011 at 1:17 am

Great snack. What if I am dried chickpeas not canned. Does it need to be soaked overnight?
Neev
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Lisa @Karma Per Diem — February 4, 2011 at 1:29 am

How interesting! I love chickpeas and am going to make these this weekend! Thanks!
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Jen @ BeantownBaker.com — February 4, 2011 at 2:05 am

Neev – I’m really not sure how to do this with dried chickpeas. I’ve only used canned. I would assume you would want to soak them overnight first.
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Pyjammy Pam — March 30, 2011 at 11:26 am

Okay, that is seriously spooky. I was *just* about to go look for a recipe for these (I bought a can of chickpeas a few weeks ago to make some) and up popped your blog in my google reader. Woo!

Salmon with Strawberry and Tomato Salsa