True North Living: 18/2 Shorewood 18/2 - Page 10

S erving up Salmon Grilled Salmon Fillet Stemmed Oregon Strawberries 4 oz Dried Oregano leaves ¼ tsp Dried Basil leaves ¼ tsp Dried thyme leaves ¼ tsp Minced Garlic ¼ tsp Salt - to taste Black pepper - to taste Red pepper flakes 1/8 tsp Balsamic vinegar 2 TBS Olive oil 2 TBS Sugar - as needed Salmon Fillets, 8 oz each 4 Oregon Strawberries, halved 4 Thyme sprigs as needed Instructions: Puree strawberries in blender or processor. Transfer to bowl. Add dried herbs, garlic, salt, pepper, and pepper flakes. Whisk thoroughly. Whisk in Vinegar. While whisking, add oil in slow, steady stream. Adjust seasoning with salt and pepper; balance flavors with small amount of sugar if needed. Cover, reserve. For each portion: Season 1 salmon fillet with salt and pepper. Grill over open fire. (Salmon can also be broiled, poached, or sautéed.) Drizzle 3 TBLS strawberry-balsamic vinaigrette on to serving plate; top with salmon. Garnish with strawberry halves and thyme sprigs. 10 | 541.997.8202 Shorewood Senior Living