The Olive Press' Grilled Salmon with Strawberry Balsamic Reduction

The Olive Press' Grilled Salmon with Strawberry Balsamic Reduction

This salmon dish makes for a perfect warm-weather dinner!

Servings: 4

Cook Time: 35 minutes

Source: Recipe courtesy of The Olive Press

INGREDIENTS

4 salmon fillets, approximately 6 ounce each
The Olive Press Arbequina Extra Virgin Olive Oil
salt and pepper
3/4 cups of The Olive Press Strawberry Balsamic Vinegar
2 tablespoons of maple syrup
1 teaspoon of dijon mustard
1 clove of garlic, minced
corn starch (optional)
​2 cups of fresh strawberries (stems removed and cut into quarters)

DIRECTIONS

Rinse and dry salmon. Drizzle with The Olive Press Arbequina Extra Virgin Olive Oil and season with salt and pepper. Grill on barbecue over medium heat until cooked through (approximately 20–30 minutes).

While salmon is cooking, combine The Olive Press Strawberry Balsamic Vinegar, maple syrup, dijon, and garlic in a small pot. Bring to a boil, then reduce heat and simmer uncovered for about 10 minutes.

If you prefer a thicker sauce, try adding 1/2-1 tsp of cornstarch and whisk until smooth. When sauce has reached desired consistency, add strawberries and cook for about 2 minutes or until strawberries are softened.

Allow to cool for 5 minutes before serving over salmon.

 

Click here to shop The Olive Press products mentioned in this recipe.

Recipe Courtesy Of

The Olive Press

Sonoma County’s first olive mill, The Olive Press has become the nation’s most highly awarded olive oil producer.