Shake up your seafood routine with this vibrant Strawberry Salsa Topped Salmon. It’s an excellent choice for Lent or anytime you want a healthy, flavorful entrée.
A heart-healthy recipe, salmon provides omega-3 fatty acids while the fruit salsa contributes vitamins, fiber and bright, fresh flavor.
Strawberry Salsa Topped Salmon
It was the last Friday of Lent and my son Nick was home from college for Easter weekend. We needed a meatless meal and the usual pizza didn’t appeal. He’s allergic to shrimp, so salmon it was — but not the plain kind.
This Strawberry Salsa Topped Salmon felt like a special treat for a college kid whose cooking skills were largely limited to the George Foreman grill. (His method: season, press on the grill and hope the inside isn’t raw while the outside chars.) If that sounds familiar, fruit salsas are an easy way to elevate simple seafood into something memorable.
Heart-Healthy Salmon Recipe
Fruit salsas are fantastic with salmon because the sweet, acidic and crunchy elements balance the rich, savory fish. I’ve enjoyed mango and peach versions, but in spring I reach for fragrant, ripe strawberries.
The salsa is simple: finely dice strawberries with pineapple, kiwi and red bell pepper, then toss with champagne vinegar, a touch of sugar, a few crushed red pepper flakes for heat and some minced cilantro. It’s refreshingly bright and works beautifully over Asian-inspired roasted salmon.
For the best texture, cook salmon to medium or medium-rare so the center remains slightly translucent. If you prefer well-done, that’s fine, but be aware salmon can dry out when overcooked. An instant-read thermometer is useful to check doneness.
Ingredients
- 4 8-ounce salmon fillets
For the marinade:
- 1/2 cup canola or vegetable oil
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 cup sliced scallions
- 2 tablespoons honey
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger
- 1/2–1 teaspoon crushed red pepper flakes
- 1 teaspoon sesame oil
For the salsa:
- 1/2 cup finely diced pineapple
- 1/2 cup finely diced strawberries
- 1 finely diced kiwi
- 1/4 teaspoon crushed red pepper flakes
- 1/2 red bell pepper, finely diced
- 1 1/4 teaspoon champagne vinegar
- 1–2 teaspoons minced cilantro
- 2 teaspoons sugar
Instructions
- Whisk together the marinade ingredients and pour over the salmon. Marinate 4–6 hours, flipping once.
- To prepare the salsa, combine the diced pineapple, strawberries, kiwi, red bell pepper, champagne vinegar, sugar, crushed red pepper and cilantro. Chill for at least an hour to let flavors meld.
- Preheat the oven to 450ºF. Place the marinated salmon on a grill pan or baking dish.
- Roast the salmon about 14 minutes, or until it reaches your preferred doneness. Adjust time for thicker or thinner fillets.
- Serve each salmon fillet topped with a generous spoonful of the strawberry salsa.
Notes
Total time listed does not include marinating time. If you prefer, the salmon can be cooked to well-done, but take care not to overcook to preserve moisture.
Nutrition Information
Yield: 4 servings. Serving size: 1. Amounts per serving as estimated: Calories 851; Total Fat 57g (Saturated Fat 8g, Trans Fat 1g, Unsaturated Fat 45g); Cholesterol 143mg; Sodium 1023mg; Carbohydrates 32g (Fiber 2g, Sugar 27g); Protein 52g.
Note: the calorie count includes the full marinade, although only a portion is absorbed by the salmon.
Strawberry Salsa Topped Salmon
20 minutes
15 minutes
35 minutes
4 servings
Asian-inspired salmon topped with a bright fruit salsa featuring strawberries.
Skinny Tip
I’m starting a series of Skinny Tips that address how I stay slim—one of the most common questions I receive. I’ll share a tip with upcoming posts.
Tip #6: Eat slowly and savor each bite. Giving your body time to register fullness helps prevent overeating.