Culinary CPR: Glazed Fareo Island Salmon with Strawberry Balsamic Salsa
April 27, 2016•19 min
Chef Luca Paris joins Dr. Mike to share his latest savory recipe.In this segment, Chef Luca Paris joins Dr. Mike to share his recipe for Culinary CPR: Glazed Fareo Island Salmon with Strawberry Balsamic Salsa. Seasonal Sumptuousness! Glazed Fareo Island Salmon 4 - 6 oz. Salmon Filets Salt & freshly ground black pepper 2 tablespoons olive oil 1 shallot, minced 1⁄2 cup homemade vegetable stock 1 teaspoon cornstarch 3 tablespoons strawberry jelly (organic) 1 1⁄2 tablespoons balsamic vinegar Strawberry Salsa 2 cups fresh strawberries, chopped 2 tablespoons chopped red onion 1 1⁄2 tablespoons balsamic vinegar 1⁄4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh mint Juice & zest of 1 lime Directions: Season the salmon with salt and pepper on both sides. Heat the oil in a medium skillet or grill pan over medium heat. Add the salmon and sear on both sides, 4-5 minutes per side. Remove the salmon to a plate. To the same pan, add the shallots and sauté on low heat until soft, about 4 minutes. (If you grilled the salmon on a barbecue, heat 2 tablespoons olive oil in a pan and sauté the shallots in it and continue.) In a small bowl, dissolve the cornstarch in the vegetable stock. Add it to the pan. Add in the jelly and balsamic vinegar. Cook until thickened, about 1-2 minutes. Return the salmon to the pan and coat both sides with the glaze. Remove from heat. Prepare the salsa. Place the chopped strawberries into a small bowl. Toss with the red onion, balsamic, pepper, mint and lime juice. Allow flavors to mix for 10 minutes. Serve salmon with the salsa warm or at room temperature.