As part of our mission to support sustainable, we love pairing our responsibly caught, wild salmon with local produce from righteous farmers. Strawberries are just beginning to reach their prime in some regions of Pennsylvania, with plenty of time left in the season to enjoy loads and loads of the deliciously juicy fruit. And once you have local strawberries, you just won't be able to enjoy anything else. Head to your local market to stock up, or see if any farms offer pick your own, on-farm stands, or roadside stands.
For this week's recipe, we're enjoying Maple Balsamic Salmon Over Strawberry Avocado Salad, which we borrowed from Michele at Paleo Running Momma. With wild salmon, avocado and local fruit, it's jam packed with vitamins and nutrients, and serves as the perfect meal for a peaceful, warm-weather dinner at home or for your next spring/summer gathering. Enjoy!
Maple Balsamic Reduction
- 1 cup balsamic vinegar
- 2 tsp pure maple syrup
- 2 4-6 oz wild caught salmon fillets, with skin
- Coconut oil for frying
- Sprinkle of sea salt
- For the Salad
- 3 cups baby spinach, spring mix, or a mix of your favorite salad greens
- 1 cup strawberries, sliced in half
- 1 medium avocado
- ⅓ cup goat cheese