This delicious salmon dish combines the natural sweetness and acidity of strawberries to balance the richness of salmon. Serve with a side of sweet potato, quinoa or other favourite carbohydrate of choice for a healthy, balanced dinner meal.

Ingredients:

Serves 4


  • 4 salmon fillets, skin on + 2 Tbs extra virgin olive oil + sprinkle of salt
  • 1/2 cup strawberries
  • 1/2 cup white balsamic vinegar
  • 2 Tbs agave syrup
  • 1 Tbs Dijon mustard
  • 1/4 cup lemon juice
  • 1/4 cup strawberry coulis
  • 1/2 cup extra virgin oilve oil
  • 1 cup strawberry diced
  • 1/2 cup tomato diced
  • 1/4 cup Spanish finely sliced onion
  • 1 Tbs parsley, chopped
  • 40 ml olive oil
  • Bunch of broccolini

Method:

  1. Preheat a skillet over medium heat for 3-5 minutes. Add 2tbs oil.
  2. Season skin side of salmon with salt and lay down on the pan.
  3. Cook for 90% of the time (~5min depending on how you like your salmon) on the skin side, then flip it over to cook for 15-30 seconds on the other side. Remove from heat and set aside.
  4. Using same skillet, cook broccolini and serve on salmon plate.
  5. To make strawberry & white balsamic sauce, blend strawberries, balsamic vinegar, agave syrup, lemon juice and mustard in a blender until the strawberries form a smooth paste consistency. Slowly add olive oil until the oil emulsifies. Set aside.
  6. To make fresh strawberry salad, combine strawberries, tomato, parsley and onion into a mixing bowl. Drizzle with olive oil and toss to lightly coat. Divide between salmon plates.
  7. Drizzle salmon, broccolini and strawberry salad with strawberry sauce and enjoy.

Editor's Note: I would like to thank Chef Shishir Rajhbhandari who created this recipe, which I have adapted, for the Queensland Strawberries event I attended. 

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