Description
This beautiful dish combines the richness of pan-seared salmon with a vibrant, sweet-and-tangy strawberry balsamic glaze. It’s paired with a crisp, refreshing fresh salad that complements the flavors perfectly.
Ingredients
Salmon:
12–16 oz salmon fillets with skin on
Salt
Fresh cracked black pepper
Little bit of oil for baking
Glaze:
3/4 cup balsamic vinegar
3 Tbsp brown sugar
6–8 large strawberries diced
1 large shallot diced
Salad:
6 oz Spring mix
4 strawberries sliced
1 shallot thinly sliced
1/4 cup crumbled feta cheese
1/4 cup candied pecans
Instructions
Preheat the oven to 425F and line a baking sheet with parchment paper.
Make the Balsamic Glaze: In a saucepan over medium-low heat, saut diced strawberries and shallots with brown sugar for about a minute. Pour in balsamic vinegar and stir well. Simmer, stirring often, for 5-7 minutes. Remove from heat.
Prepare the Salmon: Rub salmon skin with oil and place it skin-side down on the prepared baking sheet. Season with salt and pepper. Spread half of the balsamic glaze over the salmon.
Bake the Salmon: Bake for 15-18 minutes, depending on thickness. Let rest for a couple minutes before adding to salad.
Assemble the Salad: Arrange spring mix, sliced strawberries, thinly sliced shallots, pecans, and feta cheese in a dish. Place the salmon on top of the salad and drizzle with remaining glaze.
Notes
Use a non-stick skillet to prevent the salmon from sticking.
Don’t overcook the salmon; it should be moist and flaky.
Let the salmon rest for a minute or two after cooking.
Adjust the sweetness of the glaze to your liking by adding a touch of maple syrup or honey.
- Prep Time: 15 minutes (plus a few minutes for salad prep)
- Cook Time: 18 minutes
- Category: Main Course
- Cuisine: American