Salmon with Strawberry Salsa

In the week that followed the delivery of our beautiful baby girl (she's officially two months old tomorrow!), our good friends got together and brought us dinner every night.  Our friends, the Finches, brought us this fabulous salmon and strawberry salsa dish, which became my absolute favorite fish dish. 

At first glance, you see all this pink (of the salmon) and red (of the salsa) and wonder if it could taste any good.  Well, it is a taste like no other.  The dish is simply divine.  And I don't know why I was so surprised...after all, strawberries are my favorite fruit.  But the sweetness of the berries and cherry tomatoes in the salsa (with the balsamic vinegar, honey and everything else) pairs so nicely with the salmon and the dish is aesthetically pleasing to boot.

I'd craved this dish for a month before I finally had enough and went to get all of the ingredients.  It turns out that the recipe was taken from a blog called called Annie's Eats--a simply fantastic blog filled with all kinds of recipes that I am dying to try.  And you should too!

Salmon with Strawberry Salsa

adapted from Annie's Eats

For the salsa:

2 cups fresh strawberries, rinsed, hulled and diced

1 cup cherry tomatoes, quartered

4 scallions, white and green portions, sliced thin

1 tsp. fresh parsley, minced

1 tbsp. balsamic vinegar

1 tsp. fresh lemon juice

Drizzle of olive oil

Drizzle of honey

Salt and pepper, to taste

4 salmon fillets (about 6 oz. each)

Freshly squeezed lemon juice

Salt and pepper, to taste

1.  To make the salsa, combine the strawberries, tomatoes, scallions, parsley, vinegar, lemon juice, olive oil, honey, and salt and pepper to taste in a medium bowl. Mix well to blend, then cover and refrigerate while you prepare the salmon.

2.  Preheat the broiler. Line a baking sheet with foil. Place the salmon fillets on the foil. Squeeze a bit of fresh lemon juice over each fillet, and season with salt and pepper. Broil about 6-8 inches away from heat source (in my oven, this is upper middle rack). Cook about 10-12 minutes, depending on your oven and the size of the fillets, checking for doneness. Transfer the salmon to serving plates and top with strawberry salsa. Serve warm.

I served this dish with some rice.  I mixed some minced parsley into the rice.  Tastes even better as leftover.  I had mine for lunch at work today!  I hope you enjoy this recipe as much as I do and that it becomes a fave in your house too!