Grilled Balsamic Salmon with Strawberry Tomato Balsamic Garnish - Served with Fried Garlicky Chicory

An interesting combo that always works well with fish or seafood is...... strawberries. Yup I promise!

My first taste of this combo was a lobster & strawberry sushi......I was in LOVE! So since then I've experimented quite a bit with seafood/fish and different fruits. One of my absolute favourite combinations is salmon, balsamic vinegar & strawberries!

Absolutely delicious! 

Best part...the bruschetta topping can also be used in a 100 ways! .....put the bruschetta topping on chicken or even pork chops, you won't be disappointed.

This recipe is paired with bitter garlicky Chicory greens.....probably not a staple in your home, but give it a try, the pairing is perfect.

What you'll need: (serving 4)

Salmon & Topping:

• 1- 1 1/2 pounds Atlantic Salmon 

• 1/4 cup Red Onion chopped thinly

• 1 cup chopped fresh Strawberries

• 3/4 cups quartered Cherry tomatoes 

• 5-6 large Basil leaves, thinly sliced ***

• 1/3 cup Balsamic Vinegar

• 2 tsp of Red Wine vinegar

• 1/8 cup Olive oil (-- a little more for drizzling)

• 1 1/2 tbsp of Brown Sugar

• Salt & Pepper to Taste

*** You can also replace the Basil by Mint leaves, if you prefer a minthier taste - equally as delicious!

Chicory Greens:

• 4-5 cups Chicory Greens

• 4 crushed cloves of garlic

• 1/2 cup sliced red onion

• 1/4-1/2 cup Olive oil

What you'll do:

Prepare your Strawberry Tomato bruschetta.

In a bowl combine red onion, strawberries, cherry tomatoes, basil (or mint), 1/4 cup of balsamic vinegar, red wine vinegar, olive oil, and salt & pepper to taste. Combine well, and place in the refrigerator.

Prepare your Chicory Greens.

In a deep skillet, cook the garlic, onions and 1/4 cup of olive oil for 90 seconds, on medium heat. Add the Chicory Greens, mix well and cover. When the greens have reduced by about half, add salt & pepper to taste, mix well, and re-cover. The greens will significantly reduce in size, you want to cook and mix the greens until they are tender and just about browning at the leaves. You can add more olive oil, if you find they are too dry, or if you prefer oilier greens. Once they are ready, cover and set aside.

Prepare your Salmon.

Salt & pepper the salmon. Drizzle olive oil, balsamic vinegar (from the remaining amount)  and the brown sugar on the inside part of the fish. Cook on a very hot grill/bbq until the fish is just about cooked; you still want it pink in the middle. Remove from heat. Let rest 2-3 mins before serving.

On a plate, plate the greens, add the salmon, skin side down, just barely on the greens, and add a generous amount of the Strawberry Tomato Bruschetta on top of the fish. Drizzle some of that olive oil/balsamic vinaigrette on the fish as well.

Enjoy!! 

If you have some bruschetta remaining, store it in a glass container for up to a week....if it even lasts that long!