Juicy spring strawberries and buttery avocado, perked up with hint of lime, make a standout spring salsa for this quick-fix salmon. If you don’t have a cast-iron skillet, you can use any oven-safe pan—just add a tablespoon or so of olive oil before adding the salmon to the pan to guarantee a smooth transition from skillet to plate.
- 2 cups hulled and quartered strawberries
- ¼ cup diced red onion
- Zest and juice of 2 limes
- 4 teaspoons raw honey
- 3 tablespoons soy sauce
- 4 skin-on salmon filets
- Avocado or olive oil cooking spray
- ¼ teaspoon kosher salt
- 1 avocado, peeled, pitted and diced (optional)
- ¼ cup chopped fresh cilantro
In a small bowl, combine strawberries, onion, lime zest and juice and honey. Cover and refrigerate for 30 minutes.
Preheat oven to 350°. Spoon soy sauce over salmon; sprinkle evenly with salt. Spray a large cast-iron skillet with avocado oil; set heat to medium. Add the salmon to the pan, flesh side down. Cook until skin is crisp, 4 to 5 minutes . Flip salmon; transfer skillet to oven. Cook until salmon reaches desired doneness, 5 to 6 minutes more.
Just before serving, stir avocado and cilantro into salsa. Serve salsa with salmon.
Recipe and photo provided by Edible Charleston. Subscribe to Edible Charleston’s newsletter.