Strawberry Lemon Basil Bliss
Pan-seared salmon fillets crowned with a bright, zesty salsa of fresh strawberries, lemon, and fragrant basil, offering a delightful balance of sweet, tart, and herbaceous flavors. A perfect light yet satisfying main course.
by Basil RouxIngredients
- •4 salmon fillets, skin-on or off
- •2 cup fresh strawberries, hulled and diced
- •0.3 cup red onion, very finely minced
- •0.3 cup fresh basil leaves, thinly sliced (chiffonade)
- •1 large lemon, zested and juiced
- •3 tablespoon extra virgin olive oil
- •0.8 teaspoon salt
- •0.4 teaspoon black pepper, freshly ground
- •1 tablespoon balsamic glaze (optional)
- •2 cup quinoa, cooked, or mixed greens (for serving)
Instructions
- 1
Prepare the strawberry-lemon-basil salsa: In a medium bowl, combine the diced strawberries, minced red onion, and sliced basil. Add the zest of the lemon and 1 tablespoon of fresh lemon juice. Drizzle with 2 tablespoons of extra virgin olive oil. Season with 0.25 teaspoon salt and 0.125 teaspoon black pepper. Gently toss to combine. Let sit for at least 10 minutes for flavors to meld.
- 2
Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
- 3
Cook the salmon: Heat the remaining 1 tablespoon of olive oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering. Carefully place the salmon fillets, skin-side down if applicable, in the hot skillet. Sear for 4-6 minutes per side, depending on thickness, until cooked to your desired doneness and easily flakes with a fork. For skin-on salmon, cook mostly on the skin side until crispy, then flip for a minute or two to finish.
- 4
Serve: Divide the cooked quinoa or mixed greens among four plates. Place a seared salmon fillet on top of each. Spoon a generous amount of the strawberry-lemon-basil salsa over each salmon fillet.
- 5
Garnish (optional): Drizzle with a little balsamic glaze if desired. Serve immediately.
Chef's Tips
- 💡For best flavor, use ripe, sweet strawberries.
- 💡Don't overcook the salmon; it should be moist and flaky. An internal temperature of 125-130°F (52-54°C) is ideal for medium-rare.
- 💡The salsa can be made up to an hour in advance and kept at room temperature.
- 💡Adjust the amount of lemon juice to your preference for tartness.
- 💡A very sharp knife makes slicing basil into a chiffonade much easier.
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