Many years ago when our family moved to the Pacific Northwest, one of our family’s first weekend trips was to the Washington Coast. This was long before the Twilight saga found light in contemporary society and made Forks, Washington a popular spot on the map.
As we were exploring the area, we found a sweet little seaside Inn that just so happened to have a restaurant. Score! Maybe.
It was in a remote area of Western Washington, and honestly, I was a little hesitant as to what this little Inn might offer in the way of a dinner menu. Well hold the phone and pinch my arm! My taste buds were pleasantly surprised.
Not only did they serve my two gals favorite food which was fried calamari but they also served grilled salmon with a savory strawberry sauce. It was a lovely sweet yet savory sauce that paired so beautifully with the grilled salmon.
After the mini excursion I came home and promtply re-created the sauce. Most fruit sauces are a reduction sauce of some sort and typically require time and attention. However, I wanted a simple sauce that allowed the pure, sweet, delicious taste of strawberries to prevail, while spicing it up with something fun – chipotle chili powder seemed the perfect kick.
The end result is a lovely, fresh and simple sauce that pairs perfectly with salmon. However, I also use this sauce for pork tenderloin, pork loin roast, chicken and duck. This is definitely a sauce to keep handy in the sauce repertoire.
Delicious Wishes and Loads of Love,
- 1 lb fresh organic strawberries (watch for local organic strawberries at your Farmer's Markets)
- 1 teaspoon extra virgin olive oil
- ½ teaspoon fresh grated ginger
- ¼ - 1/2 teaspoon Chipotle chili powder or 1/2 teaspoon Thai Kitchen Roasted Red Chili Paste
- ¼ cup white wine (you can substitute with water and a teaspoon of white wine vinegar or lemon)
- 1-2 tablespoons strawberry preserves (or more to taste)
- Salt and pepper to taste
- Serve over grilled salmon or try it over grilled or roasted pork tenderloin.
Options: A nice chipotle substitution is Thai Kitchen’s Asian Roasted Red Chili Paste. If you prefer savory but not spicy, omit the chili powder/chili paste and add a teaspoon or two of lemon zest. Recipe tester, Ann Detlef, recommended substituting Gran Marnier for the white wine (less than 1/4 cup), especially if serving with roasted pork. Ann rolled her pork in olive oil, spices, kosher salt and ginger and then grilled the pork. You could also roast the pork as well. Yummy!