This recipe combines salmon and strawberries for a flavorful dish you’d never expect.
1 cup red wine such as Cabernet Sauvignon or Merlot
½ teaspoon salt, divided
1 pound strawberries hulled and sliced
1 teaspoon freshly cracked black pepper
1 Tablespoon butter
2 teaspoons olive oil
4 Pacific King Salmon fillets (about 6 ounce each)
Put wine in large saucepan, bring to boil over high heat and reduce to about 1/4 cup, about 10 minutes. Add the strawberries and reduce heat to very low. Cook 2 to 3 minutes more until the strawberries soften. Stir in the pepper, butter, and salt.
Salmon in a skillet:
Sprinkle salt and pepper on the salmon. Add olive oil to skillet to hot skillet. Sear salmon skin side up for two or three minutes.
Salmon in the oven:
Preheat broiler and set oven rack to the center of the oven. Brush the filets with olive oil and sprinkle with remaining salt. Bake salmon 8 to 10 minutes until the fish is still pink but not translucent.
Top each fillet with strawberry sauce and serve immediately.
MF&L Staff at Maine Food & Lifestyle magazine.