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Seared Salmon with Strawberry Basil Relish Recipe

Seared Salmon with Strawberry Basil Relish Recipe

Salmon and basil take a sweet new approach when topped off with a relish of strawberries, honey and pepper. —Stacy Mullens, Gresham, Oregon
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

Ingredients

  • 6 salmon fillets (4 ounces each)
  • 1 tablespoon butter, melted
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • RELISH:
  • 1-1/4 cups finely chopped fresh strawberries
  • 1 tablespoon minced fresh basil
  • 1 tablespoon honey
  • Dash freshly ground pepper

Directions

  • 1. Brush fillets with melted butter; sprinkle with salt and pepper. Heat a large skillet over medium-high heat. Add fillets, skin side up, in batches if necessary; cook 2-3 minutes on each side or until fish just begins to flake easily with a fork.
  • 2. In a small bowl, toss strawberries with basil, honey and pepper. Serve salmon with relish. Yield: 6 servings.

Nutritional Facts

1 salmon fillet with 3 tablespoons relish equals 215 calories, 12 g fat (3 g saturated fat), 62 mg cholesterol, 169 mg sodium, 6 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch, 1/2 fat.

Reviews for Seared Salmon with Strawberry Basil Relish

Sort By :
MY REVIEW
Reviewed Apr. 13, 2016

"Easy and delicious. This is definitely a keeper. Made exactly as written."

MY REVIEW
Reviewed Aug. 28, 2015

"Was intrigued with the strawberries. Tried the recipe and it is delicious! Love it and will be making again....soon!!!!"

MY REVIEW
Reviewed Apr. 13, 2015

"Who would have thought to put strawberries and salmon together?! It works and is quite delicious and fresh tasting. I may try broiling the salmon next time. Even my picky hubby who only likes salmon prepared a certain way liked this recipe and called it a "keeper!""

MY REVIEW
Reviewed Apr. 29, 2014

"Wonderful and easy to prepare!"

MY REVIEW
Reviewed Mar. 31, 2014

"This was outstanding. Had to use frozen stawberries !!!!!"

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.