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Grilled Salmon and Peppers with Strawberry Balsamic Glaze

Grilled salmon and peppers are lightly seasoned, marinated and topped with a strawberry balsamic glaze.
Course Grilled Salmon and Peppers with Strawberry Balsamic Glaze
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
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.