I mentioned not long ago that I wasn’t a big fan of fruit and meat, etc. combos but it seems I’m coming around.  This dish totally blew me away.  Honestly, I was expecting this to be so-so for me, and maybe something Ben said he liked to be polite.  But no, we both devoured it.  And so did Andrew!  Even better, it’s incredibly simple to prepare, quick, and healthy to boot.  How can you say no to a meal like that?  I think this would be great for entertaining because it is easy, certainly unique and the bright colors make for a beautiful presentation.


For the salsa:
2 cups fresh strawberries, rinsed, hulled and diced
1 cup cherry tomatoes, quartered
4 scallions, white and green portions, sliced thin
1 tsp. fresh parsley, minced
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


  • 01

    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.

  • 02

    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.