Salmon With Strawberries Balsamic And Basil Food

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

SEARED SALMON WITH STRAWBERRY BASIL RELISH

Steps:

• Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork., In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish.

STRAWBERRY BASIL BALSAMIC GLAZED SALMON

Steps:

• Cut the salmon filet into 2-3 pieces, aiming for 5-8 ounces per piece depending on how many people you are serving.
• Season both sides of salmon with salt and pepper.
• Begin heating coconut oil in a frying pan over medium heat.
• Once oil is hot, place salmon in pan. Allow salmon to cook most of the way with the skin side down, then flip to sear the top.
• While salmon is cooking, combine garlic, balsamic vinegar and coconut aminos in a small bowl and whisk. Reduce the heat to low and then pour directly over the cooking salmon when it is almost cooked through (about 6 minutes).
• Allow the salmon to finish cooking for several more minutes. Keep the heat low to prevent the mixture from burning. As it thickens you can spoon some over the top of the salmon. The salmon should only take about 8-10 minutes to cook through depending on the thickness.
• Chop the basil and strawberries if you haven't already. Crumble the goat cheese.
• Once the salmon is done, remove from the pan and top with goat cheese, strawberries, basil and balsamic reduction and serve.

FRESH STRAWBERRIES WITH BALSAMIC VINEGAR AND BASIL

Steps:

• In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

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.