With so much amazing summer fruit around, I’ve been experimenting with savory dishes using fruit and loving the combination of sweet with salt. Peach chutney paired beautifully with pork tenderloin. This week, I thought it would be tasty and colorful to top some fresh salmon with strawberries macerated in balsamic vinegar. It was delicious and unexpected, like flipping flavors on their heads.
The salmon was sweet and rich, roasted with a maple syrup glaze. The strawberries were acidic and assertive, bright explosions in each bite. This was dinner on the table in 20 minutes, yet it was more elegant and exciting that main courses on many restaurant menus. I can’t wait to make it again.
I’m tempted to play with blueberries and cherries next, either with beef or pork again. Any other suggestions?
Recipe: Maple Roasted Salmon with Balsamic Macerated Strawberries
Summary: Salmon becomes the sweet in this exciting and gorgeous dish.
- 2 Salmon Fillets, 1/3 to 1/2 pound each
- 1 cup of fresh strawberries, cut into quarters
- 1/2 cup of good quality balsamic vinegar
- 1/3 cup of maple syrup
- 1 lemon
- Preheat oven to 400 degrees Fahrenheit.
- Wash and cut the strawberries, place in a bowl and top with balsamic. Stir well to coat.
- Rinse the salmon fillets and pat dry. Place in a Pyrex or other oven safe dish.
- Brush each fillet with maple syrup. Squeeze lemon on top.
- Bake in oven for 10 minutes. Baste with remaining maple syrup and bake for another 10 minutes.
- Plate and serve with strawberries on top.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 2
Microformatting by hRecipe.