This post is sponsored by my friends at Driscoll’s. They provided product and compensation for this post. As always, all opinions are my own!
This recipe uses two of my most favorite things in the entire worldddddddd. Strawberries (umm, what blog are we on again?) and wild salmon are a) delicious and b) pair wonderfully with just about anything and c) are both currently in season!
May is the best time for strawberries – the sweetest, juiciest berries of the season hit right around this time each year, so it’s no surprise someone decided to dub May National Strawberry Month. May is also the kickoff for Alaskan Salmon season, which means that amazing King and Sockeye Salmon (*droooooool*) are now rolling into stores and fishery CSAs. When Driscoll’s asked me to create a Strawberry Month-themed recipe, I knew it was the perfect opportunity to celebrate both of these bonkers-delicious ingredients.
This recipe is sooooo simple – it comes together in less than half an hour and is packed with bright, summery flavor that doesn’t require a lot of time or energy. I’m frequently a fan of big, complicated, labor-intensive recipes, but there’s something about a lickety-split summer meal that I just love. PLUS, fast-healthy-flavorful meals mean more time for
sleeping in and drinking beer outside being with friends and family and also getting lots of work done or whatever.
There’s some natural sweetness from the salmon in the berries, but it’s balanced out with a hint of spice from the salsa and a subtle tang of balsamic vinegar. Stuck in a heat wave and want to avoid the oven? Cook the salmon on a grill instead! You could also make extra strawberry salsa to serve with chips, chicken, other fish, or – y’know – to eat with a spoon.
- 1.5 lb. salmon filet
- ¼ cup balsamic vinegar
- 1.5 cups diced strawberries
- ¼ cup cilantro
- 1 Tbsp. diced jalapeño
- 2 Tbsp. diced green onion
- 2 tsp. lime juice
- salt and pepper to taste
- Preheat oven to 375 F.
- Place salmon filet on a baking sheet and brush it with a few coats of balsamic vinegar. Reserve the rest of the balsamic for later. Season salmon with a dash of salt and pepper.
- Bake salmon for 15-20 minutes until cooked through.
- While salmon cooks, make the salsa. Combine strawberries, cilantro, jalapeño, green onion, lime juice in a medium bowl and stir to combine. Add salt and pepper to taste. Store salsa in the fridge until you're ready to serve.
- When salmon is cooked, brush a bit of the remaining balsamic vinegar over the top. Top salmon with strawberry salsa and serve immediately.
You could easily make this salsa ahead of time - just store it in the fridge until you're ready to serve!