Sit. Stay. Cook.

Cook to live. Live to cook.

A couple of weeks ago I found a recipe at Annie’s Eats, and knew immediately that I had to make it ASAP.  Many of my favorites were there: salmon, strawberries, balsamic vinegar, cilantro. I was intrigued. The idea of salmon and strawberries had never crossed my mind, but seeing it there seemed so… so… right.

And what do you know? Earlier this week I found myself with an abundance of strawberries. Frank would have macerated them all and gobbled them up on shortcakes with whipped topping, but I had other plans for some of them.

Almost too pretty to eat. Almost.

Plans that included him dicing them and a bunch of veggies so we could have what would likely be, if nothing else, a unique meal.

Strawberry salsa? Who'da thunk?

I tweaked the original recipe to my own liking and the result was spectacular – so fresh and sweet and savory and light.  Strawberries and salmon. Who knew?

Salmon with Strawberry Salsa
Servings: 4
Weight Watchers Points: 6 per serving

For the salsa:
2 c. fresh strawberries, rinsed, hulled and diced
1 c. cherry tomatoes, quartered
1 Tbsp. red onion, minced
4 green onions, white and green portions, sliced thin
1 tsp. fresh cilantro, minced
1 tbsp. balsamic vinegar
1 tsp. fresh lemon juice
1 tsp. olive oil
1 tsp. honey
Salt and pepper, to taste

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

To make the salsa, combine the strawberries, tomatoes, onion, green onions, cilantro, 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.

Spray a non-stick skillet with cooking spray and heat to medium-high. Squeeze a bit of fresh lemon juice over each salmon fillet, and season with salt and pepper. Add salmon to skillet and cook until desired doneness, about 4 to 5 minutes per side. Transfer the salmon to serving plates and top with strawberry salsa.

And now, the reveal!

We served it over Cheesy Herb Couscous (I swear, that stuff goes with ANYTHING) and a side of sauteed spinach. Beautiful, delicious, and healthy. What more could you ask for?

Maybe some respite from 90+ degree heat. That would be nice. Then again, that heat has made for some tasty tomatoes and strawberries this year, so I really shouldn’t complain.

I’ll just savor the bounty of summer while it lasts. It will be cold enough before we know it.

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