Salmon with Strawberry Balsamic Vinaigrette

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Salmon with Strawberry Balsamic Vinaigrette


	Ingredients 24 salmon fillets, 8 oz each 24 California strawberries, halved Thyme sprigs, as needed Strawberry Balsamic Vinaigrette 1 lb, 8 oz stemmed California strawberries 1-1/2 tsp dried basil leaves 1-1/2 tsp dried oregano leaves 1-1/2 tsp dried thyme leaves 1-1/2 tsp minced garlic 1 tsp salt 1 tsp black pepper 3/4 tsp red pepper flakes 3/4 cup balsamic vinegar 3/4 cup olive oil

Method
To make strawberry balsamic vinaigrette: Puree strawberries in blender or processor. Transfer to bowl. Add dried herbs, garlic, salt, pepper and pepper flakes; whisk thoroughly. Whisk in vinegar. While whisking, add oil in a slow, steady stream. Adjust seasoning with salt and/or pepper, and balance flavors with a small amount of sugar, if needed. Cover and set aside. For each serving, to order: Season one salmon fillet with salt and pepper. Grill over an open fire. (Salmon can also be broiled, sauteed or poached.) Drizzle 3 tablespoons Strawberry Balsamic Vinaigrette onto serving plate, top with salmon. Garnish with strawberry halves and thyme sprigs.

Recipe Courtesy of The California Strawberry Commission.