This is that savory strawberry recipe that I was telling you about. I made this three times, and loved it more and more each time. This is how I love to eat on a regular basis: fresh produce, healthy fats, no dairy (I love dairy and I eat it, but I try to eat as little as I can, which is a challenge), and so much flavor that I’m proud to serve it to dinner guests, which I did.
I made it once with quinoa, and of course that’s healthier for us, but the orzo just tasted special. I love the brightness and slight sweetness that strawberries add to savory dishes, so even if hadn’t taken on a strawberry ambassadorship with California Strawberry Commission, I’d still be in love with the idea of coming up with strawberries on the savory end of the scale.
Speaking of salmon, I’ve recently started to learn about sustainable seafood and what that means. Did you know that Target is known for a commitment to sustainable seafood? I have to say that was a little surprising to me, I thought I had to shop only at high end fish markets and expensive grocers to stay commited to the cause.
We can blame irresponsible fishing all we want, but the only place we can take action is in the store. It sounds like a giant undertaking, but really, just knowing where to buy fish and what types to avoid and you can jump on board. I love fish and eat it often, and it’s not very difficult to avoid the types of fish that are in danger and buy the fish that caught responsibly, like Alaskan salmon.
Below are some great infografics to help learn what this means and how to shop for fish in a responsible way.
- 1 cup dry orzo
- 1 cup chopped strawberries
- 1 English cucumber, peeled and chopped
- 2 cups chopped fresh spinach
- ¼ cup chopped cilantro
- ¼ cup diced red onions
- 1 avocado, peeled and diced
- ¼ tsp sea salt
- ¾ cup strawberries, chopped
- 1 cup balsamic
- 1 tbs honey
- ½ cup shelled pistachios
- ¼ cup bread crumbs
- 3 tbs olive oil
- 4 salmon fillets
- Cook the orzo in lightly salted boiling water until al dente, drain and allow to cool to room temperature, toss with remaining salad ingredients.
- Add the strawberries and balsamic to a food processor or blender, process until smooth. Add to a saucepan with the honey. Bring mixture to a boil, reduce heat to medium and simmer, stirring frequently, until reduced and thickened, about 15 minutes (can be made up to five days ahead of time).
- Add the pistachios to a food processor, process until they resemble bread crumbs, about 3 minutes. Add the breadcrumbs, pulse a few times to combine. Add to a small bowl.
- Heat the olive oil in a skillet over medium-high heat (too hot and the salmon will burn before it cooks through).
- Place the salmon into the pistachio mixture (non-skin side down), pressing the pistachio mixture into the salmon. Place the salmon into the pan, pistachio side down, allowing to cook until golden brown, flip and cook on the skin side until cooked through.
- Divide the salad between four plates, add the salmon on top of the salad, drizzle with balsamic glaze.
Taking the salmon out of the fridge 10 minutes before cooking will allow it come to room temperature and cook more evenly, allowing you to avoid burnt crust and undercooked middle.