Salmon and Strawberry Salsa

In the past, I’ve cooked fish because it’s good for us. But since I discovered this recipe, I now love it and serve it at least once a week, sometimes twice. When strawberries are available, I keep the salsa on hand. When I don’t have fresh chives and cilantro, I use the dried kind. And if I don’t have lime, I use lemon. And it all still works. Delicious!!

Salmon and Strawberry Salsa     salmon

  • 1 salmon fillet (2 t0 3 pounds) skin on (or any thick fish fillet or steak)
  • 4 Tbsps. (1/2 stick) butter
  • Coarse salt
  • Ground pepper
  • Strawberry Salsa (recipe below)
  1. Preheat oven to 475 degrees. Place aluminum foil on a rimmed baking sheet. Place butter on sheet and season with salt and pepper. Place sheet in oven until butter melts, about 1 minute.
  2. Remove sheet from oven and place salmon on top of butter, skin side down; season with salt and pepper. Return sheet to oven.
  3. Bake for 8 to 12 minutes, checking frequently until it flakes easily.
  4. Serve topped with Strawberry Salsa or serve salsa on the side.

Strawberry Salsa – Makes about 2 ½ cups               strawberries

  • ½ cup red pepper jelly
  • 1/3 cup chopped fresh chives
  • 1/3 cup cilantro
  • 1 Tbsp. lime zest
  • ¼ cup fresh lime juice
  • ¼ tsp. dried crushed red pepper
  • 2 cups chopped fresh strawberries
  • 1/3 cup sweetened dried cranberries
  • 1 small avocado (optional)

Whisk together first six ingredients in a medium bowl. Stir in strawberries and cranberries. Cover and chill 1 hour.  Stir in diced avocado just before serving. Serve with pan-fried meats, poultry or seafood.


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