Salmon with Strawberry Salsa


For the salsa:

2 cups fresh strawberries, rinsed, hulled and diced

1 cup cherry tomatoes, quartered

4 scallions, white and green portions, sliced thin

1 tsp. fresh parsley, minced

1 tbsp. balsamic vinegar

1 tsp. fresh lemon juice

Drizzle of olive oil

Drizzle of honey

Salt and pepper, to taste

4 salmon fillets (about 6 oz. each)

Freshly squeezed lemon juice

Salt and pepper, to taste


To make the salsa, combine the strawberries, tomatoes, scallions, parsley, vinegar, lemon juice, olive oil, honey, and salt and pepper to taste in a medium bowl.  Mix well to blend, then cover and refrigerate while you prepare the salmon.

Preheat the broiler.  Line a baking sheet with foil.  Place the salmon fillets on the foil.  Squeeze a bit of fresh lemon juice over each fillet, and season with salt and pepper.  Broil about 6-8 inches away from heat source (in my oven, this is upper middle rack).  Cook about 10-12 minutes, depending on your oven and the size of the fillets, checking for doneness.  Transfer the salmon to serving plates and top with strawberry salsa.  Serve warm.  

Printed from
Annie’s Eats