Seared Salmon with strawberry Salsa
As the days get longer and warmer, I find myself eagerly anticipating one of my favorite times of the year: strawberry season! Nothing quite compares to the joy of biting into a plump, juicy strawberry, bursting with sweetness and sunshine. Every year, this seasonal delight inspires me to create it again and again, as this dish perfectly encapsulates the freshness of summer — my beloved seared salmon with strawberry salsa.
What makes this dish stand out are two star ingredients: fresh, ripe strawberries aged balsamic vinegar. The strawberries are the true heroes, their vibrant red hues and luscious flavor adding a bright, refreshing element to the rich, savory salmon. Each bite is a delightful dance of sweet and savory, perfectly balanced by the tangy complexity of the aged balsamic. It’s a combination that not only tantalizes the taste buds but also celebrates the essence of the season.
I look forward to this culinary celebration each year, not just for the flavors but for the joy of crafting a meal that brings the taste of summer to my table. Whether it’s a casual family dinner or a gathering with friends, seared salmon with strawberry salsa is sure to impress and create lasting memories. Here’s to the magic of strawberries and the delicious dishes they inspire! 🍽️💕
The aged balsamic vinegar plays a crucial role in elevating this dish. A quality balsamic, aged for a minimum of 12 years, brings a rich, complex flavor profile that enhances the overall experience. Its deep sweetness and slight acidity perfectly complement the strawberries, adding depth to the salsa and providing a tangy counterpoint to the savory salmon. This interplay of flavors is what makes each meal unforgettable, transforming a simple dinner into a culinary celebration.
Seared Salmon with Strawberry Salsa Salsa
Equipment
- 1 10 inch cast iron skillet
Ingredients
- 4 Salmon filets 7 once filets are a nice portion size
- 2 cups Strawberries cut into small dice
- 1 tsp Garlic minced
- 1 tbsp Shallot finely chopped
- 7 leaves Basil roughly chopped
- 1 tbsp Aged balsamic a nice aged balsamic is best
- 1/4 tsp Kosher salt for the salsa plus more for the salmon
- 1/8 tsp White pepper for the salsa plus more for the salmon
- 1 tbsp Avocado oil
Instructions
- Mix the strawberry, garlic, shallots, basil, and balsamic in a bowl and toss.
- Sprinkle with kosher salt and white pepper, toss, and set aside for at least 30 minutes but an hour if you can.
- Remove salmon from the fridge and let sit out for 30 minutes.
- After the salmon has come up to room temperature, pat it dry with a paper towel and season both sides with kosher salt and white pepper.
- Place your cast-iron skillet over medium-high heat and let your skillet heat for 3 to 4 minutes until very hot and almost smoking.
- Add your 1 Tbsp avocado oil to your pan.
- Place your salmon in the pan with what would have been the skin side up for skinless and skin side up for skin on and let cook for 3 minutes for medium and 4 minutes for medium-well.
- Flip the salmon and again cook for 3 minutes for medium and 4 minutes for medium-well.
- While your salmon is cooking, stir your salsa and taste.
- Add more salt if needed.
- Remove the salmon and rest for 2 minutes and then top with the salsa and serve.