Salmon with Strawberry Salsa

I should really just call my blog the Annie’s Eats copy-cat blog because I really just make her recipes. But. I. Just. Can’t. Stop. They are so stinking good. I haven’t made a single thing of hers that isn’t delicious.

We try to serve  fish once a week and I’m always searching for non-fishy fish recipes. I went to the store intending to buy scallops, but holy cow! Scallops are ‘spensive! Instead, salmon was on sale  so I went with it. I immediately came home and  searched to see what Annie had to offer me. Luckily, I came across this recipe and had all the ingredients on hand. I was a little skeptical, but it ended up being delicious. Strawberries were so fresh right when I made this so it was just delicious.  Enjoy!

Salmon with Strawberry Salsa from Annie’s Eats

Ingredients:
For the salsa:
2 cups fresh strawberries, rinsed, hulled and diced
1 cup cherry tomatoes, quartered (I used grape tomatoes)
4 scallions, white and green portions, sliced thin
1 tsp. fresh parsley, minced (I used dried because it’s what I had)
1 tbsp. balsamic vinegar
1 tsp. fresh lemon juice
Drizzle of olive oil
Drizzle of honey
Salt and pepper, to taste

4 salmon fillets (about 6 oz. each)
Freshly squeezed lemon juice
Salt and pepper, to taste

Directions:
To make the salsa, combine the strawberries, tomatoes, scallions, parsley, vinegar, lemon juice, olive oil, honey, and salt and pepper to taste in a medium bowl.  Mix well to blend, then cover and refrigerate while you prepare the salmon.

Preheat the broiler.  Line a baking sheet with foil.  Place the salmon fillets on the foil.  Squeeze a bit of fresh lemon juice over each fillet, and season with salt and pepper.  Broil about 6-8 inches away from heat source (in my oven, this is upper middle rack).  Cook about 10-12 minutes, depending on your oven and the size of the fillets, checking for doneness.  Transfer the salmon to serving plates and top with strawberry salsa.  Serve warm.