Several years ago, Ranger Craig and I took the two Sassy Bennett gals to see the Washington Coast. We found a tiny little 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, fried calamari, but they also served grilled salmon with a savory strawberry sauce. Yep, a savory strawberry sauce. It was incredible.
I’ve tried to re-create this sauce as simply as possible. Most fruit sauces are a reduction sauce of some sort and typically require time and attention. However, I wanted the pure, sweet, delicious taste of the strawberries to prevail, while spicing it up with something fun. Chipotle chili powder seemed the perfect kick. Full disclosure… this was also my chipotle chili powder phase. What can I say, I was enamored with chipotle chili powder.
This recipe would never have been perfected without the assistance of my fabulous recipe testers! Thank you Ann, Teri and Kim for testing this recipe and giving me valuable feedback! And thanks to my guy, Ranger Craig, for taste testing yet another recipe with chipotle chili powder. 🙂
Savory Strawberry Sauce over Grilled Salmon
Savory Strawberry Sauce
1 lb fresh organic strawberries (watch for local organic strawberries at your Farmer’s Markets)
1 teaspoon grapeseed oil or butter
¼ – 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 (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.
Slice the strawberries. Transfer the strawberries to a sauce pan, add the oil or butter and heat on medium heat.
Stir in the fresh grated ginger, chipotle chili powder or chili paste, white wine and preserves. Bring the sauce to a lively simmer and let the sauce simmer on low for about 5 minutes.
Take it off the heat and let it sit while you grill the fish or roast the pork. The longer it sits the more the flavors will develop. It can be served room temp over hot off the grill fish or hot out of the oven pork.
Season with salt and pepper to taste.
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!