In this Wednesday’s Taste section we have a story with some delicious recipes for strawberry desserts.
As with most fruits, most people default to desserts (and salads) with strawberries. But all berries are also excellent with meat. So I just love the idea of this strawberry salmon recipe from the Detroit Free Press. But it’s summer, so I don’t know about broiling such a beautiful fish. Throw it on the grill — salmon deserves to be outdoors.
This recipe reminds me of one I have for a salmon burger with peach salsa that I’ll make up and share when the peaches come in.
Broiled Salmon with Strawberry-Mango Salsa and Spicy Spinach
1 teaspoon lemon zest
½ pound strawberries, washed, diced
1 cup diced cucumber, peeled if desired
1 mango, peeled, diced
3 tablespoons sliced basil
2 tablespoons fresh lemon juice
4 salmon fillets (about 4 ounces each) with skin on
½ cup favorite citrus juice (such as blood orange juice, orange juice or mango-lemonade)
2 teaspoons Dijon mustard
1 tablespoon orange marmalade or apricot jam
1 tablespoon light brown sugar
Kosher salt and pepper to taste
1 bag (10-12 ounces) baby spinach leaves, rinsed but not dried
½ tablespoon olive oil
¼ teaspoon crushed red pepper flakes to taste, optional
In a medium bowl, combine all the salsa ingredients. Set aside. You can make this several hours in advance.
Rinse and pat dry the salmon. Place salmon on a foil-lined baking broiler pan or baking sheet.
In a small saucepan, combine the juice, the Dijon, jam, brown sugar, kosher salt and black pepper. Bring to a boil and cook about 3 minutes or until slightly thickened.
Set aside half of the mixture in a separate bowl. Brush the other half on the salmon.
Preheat the broiler low with the rack 6 to 8 inches from the heat source.
Broil salmon about 8 minutes depending on thickness. Spoon remaining juice mixture over salmon and continue broiling another 6 or so minutes until salmon is just cooked through.
While salmon cooks, heat a large skillet over medium heat. Add spinach with water still on the leaves, cover and cook 5 minutes or until spinach is wilted, stirring occasionally. If desired, drizzle the spinach with olive oil and sprinkle with crushed red pepper flakes. Divide spinach among plates.
Slide a spatula between the salmon and the skin and place the salmon piece on the spinach. Top with the salsa and serve.