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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂
These are absolutely amazing!
wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂
Yay for goat cheese! It really does make them better, doesn’t it?
Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?
Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!
do you think these would be good at room temperature?
I am going to an outdoor concert next week and wanted to bring some finger food!
These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.
Would you imagine using some milder-tasting cheese like Brie tasting good?