In the Kitchen blog
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California Strawberry Siracha Salmon
Sweet California strawberries are the perfect accompaniment this healthful, spicy salmon salad.
4 – 6 ounce salmon filets
Coarse ground black pepper
California Strawberry Siracha Sauce
3/4 cup balsamic vinegar
1 cup (about 8) fresh or frozen California strawberries
1/4 teaspoon real vanilla extract
1 tablespoon honey
2 tablespoons strawberry preserves
1 teaspoon Dijon mustard
2 teaspoons siracha hot sauce
1/4 teaspoon garlic powder
1/2 cup plain Greek yogurt
2 tablespoons extra virgin olive oil
2 tablespoons strawberry reduction
4 cups (packed) fresh spinach, rinsed and patted dry
1 cup fresh California strawberries sliced
1 cup chickpeas (canned, rinsed)
Arrange 1 cup of spinach leaves on a dinner place. Place sliced strawberries over spinach. Sprinkle chickpeas over spinach and strawberries. Set plates aside.
Strawberry Siracha Sauce
Combine all ingredients in a sauce pan. Cook over medium heat until boiling. Reduce heat to low boil, stirring occasionally, until mixture is reduced to a thicker consistency – about 10-15 minutes. Set mixture off to the side. It will be used to glaze the salmon, as an ingredient in the yogurt sauce and will be drizzled on the salad.
Whisk all ingredients in a bowl and mix well. Salt and pepper to taste. Set aside.
While sauce is cooking, preheat oven. Set oven to high broil. Place salmon filets on a plate. Brush each filet with olive oil. Season with kosher salt and course black pepper. Place on a grill pan and place in oven. After about 2 minutes, remove salmon from over and brush on strawberry sauce. Return to oven and broil for about 10 more minutes or until glaze starts to char. Remove salmon from oven. Serve over salad. Alternate drizzling yogurt sauce and strawberry sauce over salad, as desired. Serve.