Grilled Salmon and Peppers with Strawberry Balsamic Glaze

This Grilled Salmon and Peppers with Strawberry Balsamic Glaze is so healthy and delicious.  The salmon and peppers are lightly seasoned and marinated with fresh lemon juice and olive oil and grilled to mouthwatering perfection.  The salmon is then topped with a decadent strawberry balsamic glaze.  I have officially just sworn off ever baking salmon in the oven ever again!  I usually don’t get so excited about a dinner entree, but this dish is something that I have been craving ever since I last made it.  Hmm…maybe I should make this for dinner again tomorrow!  

Salmon is really one of my favorite meals and I have been doing a lot of experimenting lately to create the ultimate salmon dish that will make my husband forget that beef ever existed!  I think that I have succeeded here.  Okay, so perhaps he did eat a huge pork steak for Labor Day yesterday (that must have been because this delicious salmon wasn’t available for the taking).

I was so inspired after eating out at a lovely restaurant with my husband for our anniversary a couple weeks ago.  I ordered something similar to this and knew that I needed to figure out how to make something just as unforgettable.  I would never have thought that peppers and strawberries made such a great flavor combination!  It really must have been good, because the world’s pickiest eater (my 3 year old) even kept requesting bites of it.  I don’t even want to get started on how difficult it is to get her to eat anything, but bread, waffles and pancakes!

Why not indulge in some strawberry cocktails and desserts while you’re at it?

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Grilled Salmon and Peppers with Strawberry Balsamic Glaze

Prep Time

20 mins

Cook Time

12 mins

Total Time

32 mins

 

Grilled salmon and peppers are lightly seasoned, marinated and topped with a strawberry balsamic glaze.

Course: Grilled Salmon and Peppers with Strawberry Balsamic Glaze

Servings: 2 Servings

Author: Holly Doerr

Ingredients

• 1/2 Red Pepper; quartered
• 1/2 Green Pepper; quartered
• 2 Salmon Fillets with skin
• Marinade and Seasoning:
• Juice of half a lemon
• 3 Tbsp. Olive Oil
• Salt Pepper and Garlic Powder
• Strawberry Balsamic Glaze:
• 10 Strawberries Pureed seeds strained out
• 3 Tbsp. Brown Sugar
• 1/4 C. Balsamic Vinegar
• 1/4 Tsp. Red Pepper Flakes

Instructions

1. Season raw salmon generously with salt, pepper and garlic powder.
2. Place pepper quarters on 2 kabob sticks.
3. Mix together olive oil and lemon juice in small bowl.
4. Place seasoned salmon and pepper kabobs on a tray.
5. Lightly brush salmon and kabobs with olive oil/lemon juice mixture.
6. Lightly brush heated grill with olive oil to avoid sticking.
7. Place salmon on middle of grill (skin side up) and pepper kabobs on sides of grill to avoid overcooking.
8. Grill Salmon for around 3-4 minutes and flip.
9. Grill for around 8-10 more minutes (skin side down).
10. Turn pepper kabobs throughout the salmon cooking time.
11. Salmon is fully cooked when it easily flakes with a fork.
12. The salmon's skin easily peels off once fully cooked.
13. Prepare Glaze:
14. Puree strawberries in a blender or food processor and strain out seeds (I use a sifter)
15. Heat small skillet to medium heat.
16. Add strawberry puree and balsamic vinegar, brown sugar and pepper flakes; stirring continuously.
17. Cook until glaze slightly thickens and bubbles; around 5 minutes.
18. Serve:
19. Remove peppers from kabob sticks, place salmon fillet over half of peppers and top with glaze.