May 17, 2019
If there is one food I could never get tired of eating, it’s strawberries. I just adore them, and it’s rare that I go a day without having some for breakfast. But honestly, they are SO much more flavorful when they’re in season, so when they made their debut at the Dallas Farmer’s Market, I knew these were the real deal.
I first learned to appreciate seasonal strawberries 3 years ago when I visited Germany. Everywhere I turned, there were stands on the side of the cobblestone streets spilling over with these red beauties. As if that sight wasn’t tempting enough, the breeze would pick up their sweet, floral scent and carry it right to your nose. I would stop for a basket and share them with my friends as we wandered along. Something else I noticed was that in every cafe we stopped in, strawberries and asparagus were featured in a special menu of seasonal dishes. It was really the first time I had seen restaurants cooking according to what the farmers were growing instead of just a standard year-round menu. I could just picture the chef stopping by the stands for his own basket of berries and snacking while he dreamed up the recipe he (or she) would create with them.
I felt a little like those German chefs must have felt at the market this weekend, walking by and seeing the beautiful berries surrounded by all the other seasonal produce and wondering what I could create. Since strawberries are typically used in sweet dishes, I decided to do a savory spin and came up with this Chili Lime Salmon with Strawberry Mint Salsa. The berries get thrown into a fun mix of colors, flavors, and textures while still being the standout ingredient. It requires very little cooking and could not be quicker to make. I’ve definitely got a new go-to party dish!
Here’s to hoping you’ll spend some time shopping seasonal and leave with sweet strawberries and even sweeter memories. Guten appetit!
Begin by making the salsa. Combine all ingredients in a bowl and let sit to let the flavors deepen.
Next, place shredded cabbage in a large bowl. Massage with oil and add lime zest and juice and red onion. Season with salt and pepper to taste.
As the salsa and slaw marinate, preheat an oven or air fryer to 375 degrees. Pat the salmon filets dry, squeeze over lime juice. Brush lightly with thick balsamic or honey and season generously with salt, pepper, and chili powder. Cook for 8-10 minutes, until flaky but still slightly soft in the middle.