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Pan-Roasted Salmon Fillets with Warm Strawberry Chutney

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  • Two 6 oz. salmon fillets
  • 5 cups strawberries, chopped
  • 1 large shallot, chopped
  • Juice of one orange
  • 1 tbsp. fresh basil, chopped
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. balsamic glaze
  • 3 cups cooked cauliflower rice
  • 2 cups baby spinach leaves, chopped
  • 1 avocado
  • Olive oil, salt, and pepper to taste



Perfect for summer, Dana Manz’s Strawberry Chutney Salmon is light, sweet, and refreshing. Featuring orange juice, balsamic glaze, strawberries, and shallots, create this healthy dish in less than an hour with ingredients you likely have at home.

Manz, who originally designed the recipe for Chefit, a South Florida-based personal chef company, says it’s a favorite among her customers. Create Manz’s recipe on your own –– or leave the cooking to Chefit. In the meantime, check out Manz’s step-by-step instructions.

Step 1

Season salmon fillets with salt and pepper and place in a hot greased cast iron skillet skin side down. Cook on both sides for 2 minutes each. Place skillet in a preheated oven at 325 degrees for 12 minutes.

Step 2

Sauté strawberries, shallots, orange juice, balsamic glaze, and fresh herbs until reduced to a thick consistency. Keep warm and place aside.

Step 3

Sauté chopped spinach in olive oil and add it to cooked cauliflower rice. Season with salt and pepper. Cut avocado into two avocado fans.

Step 4

Plate the spinach cauliflower rice with the cooked salmon fillets.  Top salmon with strawberry chutney and garnish each with an avocado fan.

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