Inspiration: Hurray for spring produce! The last time I was at the grocery store, I noticed the shift in produce variety that always comes with spring. Buh-bye butternut squash, hello strawberries! I have been saving this recipe since the end of last summer, and I just couldn’t wait to make it once I saw the huge batch of fresh, spring strawberries at the grocery store. What a lovely time of year.

What we Loved: As I hoped and expected, this dish really did taste just like spring. I truly felt the need to take my plate outside somewhere to enjoy the fresh sunshine and crack open a bottle of chardonnay, which I think would be the perfect pairing for this recipe. The strawberry salsa was so fresh and light, and we enjoyed the sweet and citrusy mixture of flavors. Atop a tender, buttery salmon filet fresh from the seafood counter and alongside some buttered snap peas, this really was such a unique and refreshing spring meal. And aren’t the colors gorgeous?

Helpful Hints: If I made this again, the only thing that I would change would be to use a sparing amount of sweet Vidalia onions or chives in place of the scallions. As it was, I thought they were just a touch overpowering, but I think Vidalias or chives would be just the right amount of that onion flavor.

Salmon with Strawberry Salsa
Source: Adapted from Annie’s Eats, originally from Good Things Catered

For the Salsa
1 cup strawberries, rinsed, hulled, and finely diced
1/2 cup grape tomatoes, finely diced
2 scallions, white and light green portions, sliced thin
2 teaspoons balsamic vinegar
1 teaspoon fresh lemon juice
Drizzle of extra virgin olive oil
Kosher salt and black pepper, to taste

For the Fish
2 salmon filets
Freshly squeezed lemon juice
Kosher salt and black pepper, to taste
Butter and oil

1. Combine all of the salsa ingredients in a bowl, and refrigerate until ready to serve.

2. Squeeze some fresh lemon juice over the salmon, and sprinkle with salt and pepper. Heat a good pat of butter and a drizzle of olive oil in a saute pan. Add the salmon, and cook until it flakes easily with a fork, about four minutes per side.

3. Serve the salmon topped with the salsa.