Salmon with Fresh Strawberry Salsa

Salmon with Strawberry Salsa

Today I want to share a true go-to from my kitchen.

A standout topping that can be used on practically any grilled meat.  My Fresh Strawberry Salsa over salmon is a true taste sensation. The sweet and savory blend of fruits and vegetables with just a hint of lime keeps you diving in for more with every single bite.

Try this idea with fruits and veg you have on hand and create your own flavor combinations; the key is to combine flavors you love.

Fresh salsas; a great way to brighten up any plate!

Do you have a delicious go-to you would like to share from your kitchen?  Please tell us in the comment section!!

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 Salmon with Fresh Strawberry Salsa

1-2 pounds wild caught salmon

1 tablespoon Worcestershire sauce

½ cup cherry tomatoes, cut in half

1 tablespoon red onion, finely chopped

½ orange bell pepper, chopped

½ poblano pepper, chopped

1 tablespoon fresh jalapeno, finely minced

½ cup fresh strawberries, hulled and chopped

1 lime, zested and juiced

Salt and pepper to taste

Preheat oven to 400 degrees.  Prepare salmon by brushing with Worcestershire sauce on both sides of the fish.  Salt and pepper the fish generously and place it in a glass baking dish.  Cook the salmon for 12-15 minutes until fat is bubbling to the surface.  Meanwhile, prepare the salsa by combining all remaining ingredients and toss well. Season with salt and serve a generous amount of salsa on each portion of salmon.

au revoir for now lorie (002)

Eating Well and Quinoa Tabouli

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You are what you eat…if this is true, I may turn into a block of dark chocolate!

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To get the year off to a great start, I will be teaching a class called Eating Well. We will explore ways to get the most flavor and nutrients from the foods we eat. The fun begins with red wine, because it’s good for us and crave-able Fire Roasted Salsa, my favorite condiment.  This chunky salsa is sure to become a staple in your house too for vibrant color and taste explosions!

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The more we learn about food the more convincing it becomes that eating well is essential to looking and feeling our best. Foods that nourish the body can also feed the soul; the part of us that craves amazing flavor.

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Join me for Eating Well, a fantastic class where great tastes rule!  Seats are limited so register TODAY by clicking HERE or email lorie@atasteofparis.net

Scroll to the end to see one of my favorite recipes from the Eating Well class last year, Quinoa Tabouli.

Eating Well Friday, January 25th 11;00-1:00~ Only a few seats remain

Being well in the New Year is at the top of everyone’s to-do list.  In this entertaining class we will explore simply GOOD FOOD that will feed your body and your soul. In this class we will sip red wine as we start with my favorite condiment for topping or snacking, vibrant Fire Roasted Salsa.  Our breakfast recipe, Poached Egg and Veg Tartine is almost too pretty to eat. Nothing heals the soul like classic Chicken Noodle Soup, when made from scratch it really satisfies.  We will prepare Baby Kale salad packed with nuggets of goodness.  Wild caught Orange Glazed Alaskan Salmon with Balsamic Roasted Root Vegetables is quite possibly the best dinner ever. Marinated Pork Tenderloin served with cranberry apple chutney with quinoa hash alongside will get your crew to the table fast! Cinnamon Baked Apples make a great side dish or dessert and for a truly decadent finish we will prepare chocolate cups filled with dried fruits and nuts. Class Fee $59.00

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Quinoa Tabouli

2 cups quinoa

3 cups water

¼ cup olive oil

¼ cup fresh squeezed lemon juice

1 tablespoon Dijon mustard

2 cloves garlic pressed

½ teaspoon salt

2 cups cherry tomatoes finely chopped

½ red onion finely chopped

1 large English cucumber finely chopped

1 red bell pepper finely chopped

¼ cup Finley minced parsley

¼ cup finely minced mint

Wash quinoa thoroughly.  Place quinoa in a medium sauce pan and cover with 3 cups water.  Cook over medium heat, when water comes to a boil lower the temperature and place a lid on the pot, cook stirring occasionally for 12-15 minutes until seeds are tender.  Meanwhile, make the dressing by combining, garlic, mustard, salt, lemon juice and mix well.  Add olive oil in a stream whisking to incorporate.  Remove quinoa from heat, allow it to cool.   Toss vegetables and herbs in dressing, coating well.  Add vegetables to cooled quinoa and toss.

au revoir for now lorie (002)