I thought this Lenten season would be a great time to slightly reinvent the recipe with a couple of new ingredients, including strawberries! Plus it’s a perfect opportunity to share some fun details about California Giant Berry Farm’s Berry Winter Games sweepstakes! Keep reading for more details on this fun sweepstakes and a chance to win one of five $100 REI gift cards!
California Giant Berry Farms will always be a company I’m incredibly proud to work with and put my name behind. In addition to just being good people who grow nutritious and beautiful berries, they do a fantastic job of coming up with fun sweepstakes for their fans. Check this out:
Time: 25 minutes
1 lb Sockeye salmon
1/2 cup California Giant blueberries
1/2 cup diced California Giant strawberries
1/2 cup BBQ sauce*
1/4 cup blueberry jelly (reduced-sugar, if possible)
1 Tbsp white balsamic vinegar**
salt & black pepper
Additional berries for garnish
1.) Preheat oven to 425° and lightly grease a foil-lined baking sheet.
2.) Chop strawberries and mix berries with BBQ sauce, jelly and vinegar in a small mixing bowl or 2 cup glass measuring cup.
3.) Place salmon on the greased baking sheet skin side down and lightly salt and pepper the fish. Evenly pour and spread the berry sauce mixture on top of the salmon and bake for about 12 minutes or until a thermometer reads 145°.***
4.) Garnish with additional berries, a veggie and grain of your choice!
*I like Stubb’s BBQ sauce as it only has 4g of sugar per serving and has a great flavor profile!
**I’ve made the recipe with and without the white balsamic vinegar and don’t feel it’s a make or break ingredient. I enjoy the extra tanginess, but if you don’t have this ingredient on hand, I would just omit it!
**”Flaking” salmon with a fork is usually a good way to detect doneness, but that’s more challenging with the berry sauce on top.