I was looking for new salmon recipes when I stumbled upon this unique combination. I would never have thought that strawberries would be taste good on salmon. Nevertheless, I was curious so I tried this baked strawberry salmon.
The original recipe calls for strawberry preserves, but I was unable to find it so I decided to use strawberry jam instead. I also decided to use the strawberry jam with the chunks of whole strawberry. I was very happy with the outcome. Marinating the fish in lemon juice and soy sauce made the dish tastier and the whole strawberries gave it a nice flavor and texture. Even my husband who does not like sweets raved about this dish.
The salmon fillets were first marinated in a mixture of soy sauce, lemon juice, Dijon mustard and pepper. Then it is topped with strawberry jam and then baked until perfectly cooked. The result is a simple but delicious salmon dish that I will be making again. Enjoy!
- 1/2 cup light soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1/4 teaspoon freshly cracked black pepper
- 4 skinless salmon fillets
- 1/2 cup strawberry jam (whole)
- In a glass baking dish, whisk together soy sauce, lemon juice, mustard and pepper. Add salmon; turn to coat completely. Cover with plastic wrap and then marinade in the refrigerator for 30 minutes.
- Preheat oven to 375 degree F. Grease a 9X13-inch glass baking dish.
- Drain salmon from marinade and then place in the prepared baking dish. Spread strawberry jam evenly over fillets.
- Bake, uncovered, for 15-20 minutes or until salmon flakes easily with a fork.
- Serve with salad or any steamed vegetables.
Recipe adapted: tasteofhome.com