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What easier way to while away the evening with this visually striking Summer Evening dish, that tastes pretty amazing too! Yet it's so quick and easy to make.
I'm having a hard time knowing which is better -the preparation, or the eating! Food isn't just about taste, but the looks and smell. The aroma from the preparation of this balsamico strawberry topping is just amazing. Grating the fresh lime gives bursts of sweet tangy fragrance that sets the tastebuds tickling. Then the corriander. On first glance you could hardly think so much aroma could come from simply chopping these delicate leaves, yet this powerful blend evokes memories of so many differently spiced dishes that use this great herb. From the Asian & Oriental to Indian & Mexican.
A first glimpse into the bowl sees a mix of vibrant red strawberries, alongside the striking green of the corriander and spring onion. A bold colour challenge to the eye, even before the tasting. Together with the rich sweetness of balsamic vinegar, these wonderfully fragrant strawberries come to life in a new and exciting way.
Wow your friends this strawberry season….
4 Salmon fillets cut horizontally (approx 125-175g per fillet)
Balsamic vinegar to coat the salmon
Freshly crushed: Sea salt and black pepper
500g chopped strawberries
Small bunch coriander leaves, roughly chopped
1 Spring Onion, Finely chopped (green part only)
Lime juice
Lime zest
Balsamic vinegar
Freshly crushed: Sea salt and black pepper
Drizzle Extra Virgin Olive Oil
Prep: 20-30 min. + Cooking / Bake: 15-20 min.
1. Begin by cleaning and preparing the salmon. Cut each fillet in half (horizontally) so that the fillet appears thinner. Place both pieces alongside each other (as one portion together) ready to receive the topping once baked.
Season the salmon with freshly ground black pepper and sea salt.
(from above)
2. Place the salmon fillets on a baking sheet and use a pastry brush to brush them with balsamic vinegar.
Bake salmon for 15-20 minutes in oven until cooked.
1. Remove the tops of the strawberries, & finely chop to small bitesized pieces.
(from above)
Transfer the baked glazed salmon onto individual serving plates. Carefully spoon the topping onto the salmon, allowing some of the juices to naturally flow over.
Drizzle with a little balsamico, & extra virgin olive oil.
The great thing with the bento is that you can serve into it, and be sure that its leakproof seals will make sure the filling stays where it's supposed to.
Take it to work or school, or just out for a picnic. This great recipe will taste amazing wherever you go.
You want it warmed? No problem put the bento into the microwave and warm away..... our bentos are so versatile.
Our recipe is really simple to make, and perfect for a fresh Spring / Summery evening, or inspired dinner party. – it is quick to prepare, with little effort, looks amazing.
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