Strawberry Basil Balsamic Salmon

There is something fantastic and summery about basil and strawberries.  The smell of fresh basil is hard to beat. I would take a bouquet of basil over roses any day. Everyone says that Christmas season is the most wonderful time of the year. I disagree. I mean, don’t get me wrong, I am all for eating my weight in tree shaped cookies and putting rum in everything warm, but few things bring me as much joy as Farmer’s Market season! It is seriously the happiest time of the year. Fresh vegetables that were picked the day of purchase, and I had to do absolutely no work to grow or harvest them? Doesn’t get much better. God bless America.

So, getting to the point…

Basil, strawberries and a balsamic reduction is instant summer. Throw this salmon filet on top of a bed a spinach, and you will be pleasantly surprised by this antioxidant rich, omega-3 mega salad.

Add this to your book of tricks:

Never made a balsamic reduction before? Get this… take 1/2 c. balsamic vinegar, put it in a sauce pan, and boil it. Simple as that. The natural sugars from the vinegar can burn, so keep an eye on it and stir regularly. Once it seems to have thickened to a maple syrup consistency (the real stuff not the corn syrup variety) remove from the heat and let cool. It becomes a sweet sauce perfect for dressings and marinades! You can also add equal parts honey, and balsamic vinegar and slowly boil if you’re looking for something extra indulgent, or if you’re afraid of vinegar by itself.  It would be wise to turn on the circulating air in your kitchen while making this because your house is about to smell like vinegar. Prepare yourself. To skip this step you can purchase a balsamic reduction or glaze at the store usually near dressings or vinegars. Be smart, and read the ingredients to avoid additives and excess sugar!

Strawberry Basil Balsamic Salmon

  • Yield: 2 servings
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes

The goods:

  • 8-10 oz. salmon fillet
  • 1/8 c. coconut aminos
  • 3 tbsp. balsamic vinegar
  • 2 tbsp. minced garlic
  • 1 oz. goat cheese
  • 4-6 strawberries
  • Fresh basil
  • Balsamic reduction (can be purchased or easily made - instructions above)

The game plan:

  1. Cut the piece of salmon in to 4-5 oz. fillets.

  2. Season both sides of the salmon fillets with salt and pepper.

  3. Begin heating a tbsp of coconut oil in a frying pan.

  4. Once oil is hot, place salmon into pan and start searing each side. Each side will cook for 4-6 minutes depending on the temperature you prefer your fish to be cooked to.

  5. While salmon is cooking: Begin preparing a simple marinade by whisking the coconut aminos, minced garlic and balsamic vinegar. Add to the frying pan, directly on top of the salmon and allow for it to thicken for several minutes.

  6. Once marinade has thickened, remove salmon from the pan. Top with goat cheese, diced strawberries, fresh basil, and drizzle with a balsamic reduction. Serve immediately.


Feel free to add dried herbs, or a tbsp of maple syrup to the simple marinade to give it another element of flavor.