A delightful twist on grilled salmon, paired with a tangy and sweet berry tomato glaze.
Crush the strawberries using a mortar and pestle until slightly mashed but still chunky.
Avoid over-mashing the strawberries to maintain a nice texture in the glaze.
In a mixing bowl, combine the mashed strawberries, diced tomatoes, balsamic vinegar, soy sauce, oregano, basil, and black pepper. Mix well and refrigerate.
Refrigerating the mixture allows the flavors to meld together.
Preheat the grill to medium heat. Brush the salmon steaks with olive oil.
Ensure the grill is clean and well-oiled to prevent the salmon from sticking.
Grill the salmon steaks for about 7 minutes on each side, or until they are cooked through and flake easily.
Use a spatula to carefully flip the salmon to avoid breaking it.
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Stir constantly to prevent the garlic from burning.
Add the prepared glaze mixture to the saucepan and simmer for 10 minutes, stirring occasionally.
Keep the heat low to avoid boiling the glaze, which can alter its flavor.
Plate the grilled salmon and spoon the warm glaze over the top. Garnish with fresh parsley.
Serve immediately for the best flavor and presentation.
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