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California Strawberry Siracha Salmon

California Strawberry Siracha Salmon

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Category: Main Courses

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Sweet California strawberries are the perfect accompaniment this healthful, spicy salmon salad.

Source: David Grotto's Nutritional Housecall


4 – 6 ounce salmon filets
Olive oil
Kosher salt
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

Yogurt dressing
1/2 cup plain Greek yogurt
2 tablespoons extra virgin olive oil
2 tablespoons strawberry reduction
Black pepper

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.

Yogurt dressing
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.