Slow Cooker Pork Chops with Mushroom-Wine Sauce2013-01-15
- Servings : 4
- Prep Time : 10m
- Cook Time : 7:00 h
- Ready In : 7:10 h
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- 4 salmon fillets
- extra virgin olive oil
- salt and freshly ground black pepper
- For Strawberry Sauce:
- ¾ cup(180 ml) balsamic vinegar
- 2 tablespoons maple syrup
- 1 teaspoon Dijon mustard
- 1 clove garlic,peeled and minced
- cornstarch (optional)
- 2 cups (500 g) fresh strawberries,stems removed and cut into quarters
Drizzle salmon fillets with olive oil and season with salt and black pepper. Preheat your barbecue to medium heat. Grill fish until cooked through (for about 25-30 minutes).
Meanwhile,prepare strawberry sauce. In a small pot,combine balsamic vinegar,maple syrup,Dijon mustard and minced garlic. Mix well and bring to a boil. Reduce heat to low and simmer ,uncovered,for about 10 minutes. If you'd prefer a thicker sauce, add a small amount of cornstarch (1 teaspoon) and whisk until smooth.
When sauce has reached desired consistency, add fresh strawberries and cook for a further 2 minutes. Set aside and allow to cool. Serve strawberry sauce over grilled salmon fillets.