Baked Strawberry Salmon Food

STRAWBERRY GLAZED SALMON

Steps:

• Saute shallots in olive oil, and when they start to get soft, add garlic and saute until fragrant. Remove from heat.
• In a medium saucepan, combine the vinegar, brown sugar, mustard, and strawberries. Add the shallots and garlic. Bring the mixture to a boil, stirring occasionally, then reduce and simmer until thickens, about 15 minutes.
• Preheat oven to 425 degrees. Line a baking sheet with non-stick foil and place salmon a couple of inches apart. Generously season with salt and pepper.
• Roast the salmon for about 10 minutes per inch of thickness. When almost fully cooked, remove from oven and brush some of the strawberry glaze over the salmon. Turn on broiler and brown for 1-2 minutes, watching carefully, until the glaze starts to bubble and brown.
• Remove from oven. Serve with the remaining strawberry sauce.

THE BEST BAKED SALMON

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
• Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.

BAKED SALMON

Steps:

• Heat the oven to 180C/160C fan/gas 4. Brush each salmon fillet with the oil or butter and season well.
• Put the salmon fillets in an ovenproof dish. Cover if you prefer your salmon to be tender, or leave uncovered if you want the flesh to roast slightly.
• Roast for 10-15 mins (or about 4 mins per 1cm thickness) until just opaque and easily flaked with a fork. Serve with a sprinkling of chopped herbs, lemon slices and steamed long-stem broccoli, if you like.

SPINACH SALAD WITH GRILLED SALMON AND STRAWBERRIES

Steps:

• Combine olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
• Brush salmon with 1 teaspoon of the vinaigrette on the cut side, and season with salt and pepper. Reserve the remaining vinaigrette.
• Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
• Place the salmon on a grilling mat or fish grill basket on the hot grill, skin side down. Grill for about 10 minutes. Using a turner, carefully flip the salmon, or turn the grill basket, and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
• Transfer salmon to a plate, tent with foil, and allow to rest while preparing the salad.
• Combine spinach, red bell pepper, mushrooms, strawberries, and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
• Divide salad among individual plates, top with flaked salmon, and garnish with chopped pecans and crumbled bacon.

BAKED STRAWBERRY SALMON

Steps:

• In a glass baking dish, whisk together soy sauce, lemon juice, mustard and pepper. Add salmon; turn to coat completely. Cover with plastic wrap and then marinade in the refrigerator for 30 minutes.
• Preheat oven to 375 degree F. Grease a 9X13-inch glass baking dish.
• Drain salmon from marinade and then place in the prepared baking dish. Spread strawberry jam evenly over fillets.
• Bake, uncovered, for 15-20 minutes or until salmon flakes easily with a fork.
• Serve with salad or any steamed vegetables.

BAKED STRAWBERRY SALMON

Steps:

• In a large resealable plastic bag, combine the soy sauce, lemon juice, mustard and pepper. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Place salmon in a greased 13-in. x 9-in. baking dish; spoon preserves over fillets. Bake, uncovered, at 375° for 15-20 minutes or until salmon flakes easily with a fork.

BAKED STRAWBERRY SALMON FOR TWO

Steps:

• In a large resealable plastic bag, combine the soy sauce, lemon juice, mustard and pepper. Add salmon; seal bag and turn to coat. Refrigerate for 30 minutes., Drain and discard marinade. Place salmon in a greased 8-in. square baking dish; spoon preserves over fillets. Bake, uncovered, at 375° for 15-20 minutes or until salmon flakes easily with a fork.

SALMON STEAK WITH STRAWBERRY SAUCE

Steps:

• Crush strawberries in a mortar & pestle. Don't go overboard because the sauce looks nicer with a thick texture.
• Mix all ingredients except salmon, oil and garlic well in a bowl and place in refrigerator (can be done ahead of time).
• Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side.
• Place garlic and olive oil in a saucepan and place over medium heat.
• Lightly sautee garlic for five minutes.
• Add the sauce mix to saucepan.
• Cook for 10 minutes, stirring occasionally. Don't let the sauce boil hard, just simmer.
• Once the fish is cooked plate up and pour over the sauce.
• Serve with fresh salad and/or light vegetables.

BAKED STRAWBERRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Quarter large strawberries and halve small ones. Place on a rimmed baking sheet. Add balsamic vinegar, sugar, vanilla, and salt. Toss to coat then spread back out in a single layer.
• Bake in the preheated oven until tender, about 20 minutes. Stir well and spread back out in an even layer. Continue baking until juices have started to thicken, about 10 minutes more.

GRILLED SALMON WITH STRAWBERRY SALSA

Steps:

• ***Salsa***.
• Mix together cucumbers, green onion, yellow pepper, cilanto and vinegar.
• Cover and chill at least 1 hour.
• Just before serving add strawberries.
• ***Sauce***.
• In small sauce pan over low heat, melt butter with garlic.
• Stir in honey, soy sauce and lemon juice.
• Cook 2 minutes, then set aside.
• ***Grill***.
• Prepare charcoal grill.
• When coals are ready, oil a fish grilling rack.
• Brush sauce on salmon pieces and place on well-oiled rack.
• Place rack over coals (about 4 inches from heat).
• Grill salmon about 4-5 minutes on each side.
• Brush fish with sauce after turning, and again when done.
• Place grilled fish on warm platter and top with salsa.