This post is sponsored by SitkaSalmonShares.com. However, all content, opinions and enthusiasm remain my own.
Sweet and just a little bit spicy! That sums up my personality and is also a flavor profile I love.
Strawberries play perfectly with the smoky heat of chipotle peppers in my new fish recipe – Strawberry Chipotle Salmon on Strawberry-Avocado Quinoa Salad. Not only is it a 30-minute recipe, but a flavorful and nutritious salmon recipe you’ll have on repeat all summer long.
Visit the Pin Story for video steps.
I used wild Coho salmon from a fisherman’s co-op I love and trust – SitkaSalmonShares.com (jump below to get an amazing discount code). Coho salmon is a healthy, clean sources of protein with amazing nutritional benefits.
Coho salmon is leaner than the omni-present Sockeye salmon you most typically see in the grocery store and also offers the highest amounts of the omega-3 fatty acids, EPA and DHA, of all wild Alaska species. These essential fatty acids are important for brain health during all stages of life. I like to purchase my salmon with the skin on, primarily because that’s were a large concentration of the omega-3s are found. It’s the brownish fatty layer between the skin and flesh – don’t scrape it off, EAT IT to optimize the nutritional benefits of Coho salmon.
This strawberry chipotle salmon recipes is very easy, you don’t even have to make the quinoa salad if in a rush. The glaze is simple a no-sugar-added strawberry preserve* mixed together with soy sauce and chopped chipotle peppers in adobo (or a chipotle paste for no chopping and thus even more convenience).
*Note: For the strawberry preserve or jam, there are options based on your dietary preferences. For example, I used a stevia-sweetened jam, but there are jams sweetened with honey, juices and different sweetener substitutes. You can also use a traditional strawberry jam or preserve, if you’d rather.
The strawberry quinoa salad is equally easy to whip up. I like to prepare my quinoa in advance so that it has time to cool to at least room temperature. Then it’s just a matter of tossing in the chopped strawberry avocado quinoa salad ingredients.
And, shaking up strawberry chipotle dressing in a jar.
This inspired by the southwest quinoa salad is holds up well and can even be made the day before – or meal prepped and put into jars! For best results, stir in the avocado right before serving.
Serve the strawberry chipotle salmon filet atop the sweet-spicy quinoa salad. Or, you can also “chunk” up the salmon and stir into the salad. Tasty served warm, room temperature OR cold – making it an excellent meal prep salmon salad recipe.
Thank you Sitka Salmon Shares for the amazing wild Alaskan salmon for this Coho salmon recipe. This “community supported fishery” seafood delivery is one of my favorite ways to keep my freezer stocked with premium fish and seafood that supports my active lifestyle. Owner-partner fishermen (and women) hit the cold Pacific waters around Alaska to responsibly source the best and tastiest Alaskan seafood. I I’m all about having quality proteins on hand so we won’t run out and eat junk. Order a Premium Share today and save $25 on your order with my code: FITFORK (It’s SOOOOO worth it).
Creamy Coconut Lime Salmon Skillet is another one of my favorite Sitka Salmon Shares recipes using Coho salmon. This thai-inspired salmon dinner comes together on the stove top in just 15 minutes and is suitable for low carb diets.
- 1 1 lb. boneless filet Coho salmon skin on
- 3 tablespoons no-sugar-added strawberry preserves
- 2 teaspoons Low sodium soy sauce
- 1 tablespoon chopped chipotle peppers in adobo sauce
- 2 cups cooked quinoa from 2/3 cup dry
- 1 medium avocado chopped,
- 1 cup chopped strawberries
- 1 cup packed chopped fresh spinach
- ½ cup diced red onion
- ¼ cup chopped fresh cilantro
- ¼ cup fresh lime juice
- ¼ cup olive oil
- 1 tablespoon chopped chipotle in adobo sauce
- 2 tablespoons no-sugar-added strawberry preserves
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
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Preheat oven to 400F degrees. Pat salmon filet dry and place skin side down in rimmed baking dish.
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Mix together preserves, chipotles, and soy sauce and spread across top of fish.
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Bake for about 20 minutes until fish flaky. Keep a close eye so that glaze doesn’t burn. Use a spoon to redistribute any run-off glaze halfway through baking and again when removing from oven.
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While fish is baking, toss together salad ingredients.
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Make dressing by shaking up dressing ingredients in jar. Mix into salad.
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Serve fish atop quinoa salad, either warm, room temperature or cold! All ways delicious.
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If desired can “chunk up” the salmon and mix into the salad.
