Grilled Salmon with Strawberry Balsamic Reduction
This recipe is perfect for a light, summery meal: salmon with strawberry balsamic reduction. Tangy, sticky and sweet, it's a total flavor bomb and easy to prep.
- 1 lb side of salmon (or four 5-6 oz fillets)
- 1 tablespoon olive oil
- salt & pepper
strawberry balsamic reduction
- ½ cup balsamic vinegar
- 1 tablespoons maple syrup
- 1 clove garlic (minced)
- 2 cups fresh strawberries (stems removed and sliced)
Strawberry Balsamic Reduction
Start cooking the strawberry balsamic reduction first, as it will take longer than the salmon to cook.
Place balsamic vinegar, maple syrup and garlic in a 4 quart pot. Simmer for 5 minutes, until sauce is thickened and volume is roughly reduced in half.
Add the strawberries, and simmer for another 5 minutes, until softened.
Using a wooden spoon, mash the strawberries against the side of the pot until they are broken and juices are released into the sauce.
Set aside to cool. See note *
For thin (1 inch) sides of salmon, heat oven broiler. (see note **)
Place salmon on a sheet pan and brush on all sides with olive oil. Sprinkle with salt and pepper.
Broil for 5-10 minutes, until salmon reaches an internal temperature of 125°F.
Remove from oven and allow to cool on the sheet pan for 5 minutes.
* strawberry balsamic sauce may be made up to 1 week ahead and stored in the fridge.
** if you have thicker portions of salmon, I recommend slicing into 5-6 oz portions and cooking according to the directions in this post
Salmon is best served fresh, however can be stored in the fridge for up to 48 hours separately from the strawberry balsamic sauce.
Serving: 4oz salmon + ¼ of sauce | Calories: 258kcal | Carbohydrates: 15g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 59mg | Potassium: 713mg | Fiber: 1g | Sugar: 11g | Vitamin A: 45IU | Vitamin C: 43mg | Calcium: 39mg | Iron: 1mg