Refreshing Summer Strawberry Salmon Dish to Cook at Home

27 Jun 2020 by Sandra Escobedo in Cuisine, Decorating, General, Home, Pleasure, Products

Summer has officially kicked off and given the stress of the pandemic and gyms closed for months, it’s been challenging for some to stay in shape and eat healthy. Below is a guilt-free dish perfect to prep in the comfort of your own home using BluGlacier’s premier fresh fish.

Chef Dana Manz’s Strawberry Chutney Salmon is light, sweet, and refreshing. Featuring orange juice, balsamic glaze, strawberries, and shallots, create this nutritious dish in less than an hour with ingredients you likely have in your own pantry.

Manz, who originally designed the recipe for Chefit, a South Florida-based personal chef company, says it’s a favorite among her customers. Create this recipe on your own. Here are Manz’s step-by-step instructions with BluGlacier’s premium seafood.

Ingredients

  • Two 6 oz. salmon fillets
  • 5 cups strawberries, chopped
  • 1 large shallot, chopped
  • Juice of one orange
  • 1 tbsp. fresh basil, chopped
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. balsamic glaze
  • 3 cups cooked cauliflower rice
  • 2 cups baby spinach leaves, chopped
  • 1 avocado
  • Olive oil, salt, and pepper to taste

Preparation

STEP 1

Season salmon fillets with salt and pepper and place in a hot greased cast iron skillet skin side down. Cook on both sides for 2 minutes each. Place skillet in a preheated oven at 325 degrees for 12 minutes.

STEP 2

Sauté strawberries, shallots, orange juice, balsamic glaze, and fresh herbs until reduced to a thick consistency. Keep warm and place aside.

STEP 3

Sauté chopped spinach in olive oil and add it to cooked cauliflower rice. Season with salt and pepper. Cut avocado into two avocado fans.

STEP 4

Plate the spinach cauliflower rice with the cooked salmon fillets.  Top salmon with strawberry chutney and garnish each with an avocado fan.

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THIS ARTICLE IS WRITTEN BY

Sandra Escobedo

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