Spring is strawberry season, and time to lighten up the dinner meal
This chutney is a perfect blend of sweet and spicy, can be made up to a day ahead, and will also work well with grilled chicken
Berries will vary in sweetness depending upon where and when they are grown, so feel free to improvise with this chutney, and adjust ingredients accordingly
Make extra to serve on crostini with a schmear of goat cheese
Easy Balsamic Salmon With Strawberry Jalapeno Chutney
Spicy Sweet and Tangy Chutney Topping wakes up salmon, and goes well with other proteins, such as chicken
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Ingredients
- 1 to 1 ½ pounds wild caught salmon
- Good balsamic vinegar about ¾ cup divided
- Sea salt
- 2 cups hulled fresh strawberries diced
- 2 scallions thinly sliced
- 1 medium jalapeno pepper seeds and veins removed, diced
- ½ cup fresh cilantro leaves optional
Instructions
-
Preheat oven to 350 degrees F convection roast
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Place salmon on a shallow parchment lined baking pan
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Drizzle with about ¼ cup balsamic, and sprinkle with a generous pinch sea salt
-
Bake on center oven rack until minimum internal temperature achieves 145 degrees F, about 15 minutes
-
Meanwhile, combine strawberries, ¼ cup balsamic, scallions, jalapeno, cilantro, and a generous pinch of sea salt
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In a small saucepan, gently heat remaining ¼ cup balsamic vinegar until it reduces by ½ and becomes thick as a syrup
-
To serve, plate fish, top with strawberry chutney, and drizzle with balsamic glaze
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