Here we are coming up to Valentine’s Day and I’m still putting away my Christmas decorations…is it just me? It seems every time I think I have them all captured and stored, another one pops up; it’s like an endless sea of Santa things – they weeble and wobble but they won’t go down.
I’ve put together an elegant and delicious weeknight meal that will take you less than 20 minutes to have on the table. If you make the reduction the night before, it will take you even less time.
This is a very adaptable sauce that you can use with virtually any protein – vegetable or otherwise. It has gentle sweet notes from the strawberry and balsamic flavours with a subtle sharpness from the vinegar. My sons and I enjoyed the leftover reduction over plain yogurt as a snack – scrumptious.
Roasted Salmon in a Strawberry-Balsamic Reduction
2 salmon fillets
1/2 tsp coarse black pepper
For the Strawberry-Balsamic Reduction
1 cup fresh strawberries, chopped + more for topping
4 Tbsp balsamic vinegar
4 Tbsp water
4 Tbsp honey
Heat oven to 400 F.
In a small sturdy pot on stove, combine chopped strawberries, balsamic vinegar and water. Allow mixture to come to a boil and reduce by about half. Add the honey, mixing to combine and allow mixture to reduce again.
At this stage, you can either place mixture in a small blender and mix until smooth or, as I have done, you can use a potato masher and mash the berries down to smaller but visible, chunky pieces.
Meanwhile, lay salmon fillets on a foil lined baking pan. Sprinkle with black pepper and cook in oven for 10-15 minutes, or until desired doneness is achieved.
Place a couple of tablespoons of the reduction on plates before laying down salmon. Drizzle more of the sauce over top along with some chopped strawberries, as desired.
If you have made your reduction the night before simply warm in a pot on stove, adding some water as necessary to achieve desired consistency upon reheating.
I’m submitting this recipe to KoKo’s Kitchen’s Valentine’s Day Recipe Roundup