4 each 6 oz chilean salmon, Fjord Fresh VE 053254
2 tb oil blend, St. Lucia VE 035229
4 tsp blackening seasoning, Red Fish Magic VE 025049
2 tsp kosher salt, Diamond Crystal VE 066782
2 tsp black pepper, freshly ground, McCormick VE 039468
1 c. diced strawberries, Dole VE 056821
¼ c. balsamic reduction, Colavita VE 062086
¼ c. brown sugar, Pioneer VE 039808
1 shallot, small diced, ProAct VE 003366
1 tb lemon juice and zest, ProMark VE 001385
Pat salmon dry and brush with the oil blend. Season evenly with Red Fish Magic seasoning, salt, and pepper.Place salmon fillets on a parchment-lined sheet pan and bake at 350°F for 18-20 minutes or until desired doneness is reached.
While salmon cooks, combine the strawberries, balsamic reduction, brown sugar and shallot in a small sauté pan. Cook over low heat, stirring occasionally, until the strawberries begin to break down and the shallots become translucent, about 8-10 minutes.
Remove from heat and cool slightly. Blend with an immersion blender until smooth or desired consistency is reached. Stir in lemon juice and zest.
Transfer cooked salmon to a bowl and gently toss with enough glaze to coat. Alternatively, brush the glaze directly over the salmon. Serve immediately and garnish with additional diced strawberries and fresh basil, if desired.
Yields 4 servings
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
