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Salmon with Fresh Strawberry Relish

From the book Dinner at Your Door by Alex Davis, Diana Ellis, and Andy Remeis

Serves

Culinate editor’s note: This recipe is designed for sharing in a dinner co-op. If you’re not cooking for 12, decrease the amounts proportionately, and adjust the final step, placing the greens and salmon directly on plates.

Introduction

Here’s a light and healthy meal with some serious visual impact. Your lucky receivers will open up the lid to a jubilant explosion of color and flavor — bright orange salmon and a rainbow relish of strawberries, tarragon, and bell peppers. All the tastes of summer are gorgeous to behold.

Ingredients

Strawberry Relish

	1½	pt. strawberries, diced
	1½	yellow bell peppers, diced
	4	green onions, green and white parts, sliced
	3	Tbsp. fresh tarragon, minced
	⅓	cup maple syrup
	~	Salt and pepper to taste

Salmon

	4	lb. salmon fillets
	2	Tbsp. olive oil
	~	Salt and pepper to taste
	1	handful spinach or arugula per family

Garnish suggestion

Lemons, sliced

Steps

Strawberry relish: Combine and mix well in a medium bowl. Allow to rest at room temperature 30 minutes to blend the flavors.
Salmon: Preheat grill to 450 degrees or preheat broiler.
Brush each fillet with oil and sprinkle with salt and pepper. Grill or broil fillets with the skin side down (if it has skin) just until flesh begins to flake.
Place one handful of greens in the bottom of each serving dish. Divide the portions of salmon and place them on top of greens. Spoon the relish over the salmon.

This content is from the book Dinner at Your Door by Alex Davis, Diana Ellis, and Andy Remeis.

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