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Pan-Roasted Salmon Fillets with Warm Strawberry Chutney Recipe

roasted salmon
Recipe and Photo by Dana Manz

Recipe & Photo courtesy of Chef Dana Manz | BluGlacier

We’re pleased to share a recipe from South Florida based Chef Dana Manz. Dana is a personal chef and says this recipe is a favorite among her clients. During the summer months, a lot of food prep takes place outside on the grill. That’s certainly a possibility for this recipe as well, but you can also bring it inside for the skillet.

Summer has officially kicked off and given the stress of the pandemic and gyms closed for months, it’s been challenging for some to stay in shape and eat healthy. With that said we have a delicious, guilt-free dish perfect to prep at home this season in the comfort of your own home! Chef Dana Manz’s Strawberry Chutney Salmon is light, sweet, and refreshing. Featuring orange juice, balsamic glaze, strawberries, and shallots, create this nutritious dish in less than an hour with ingredients you likely have in your own pantry.

US Wellness Meats Shopping List: Wild-Caught Alaskan Sockeye Salmon

Servings: 2
Cooking Time: 1 hr

Recipe Author: Chef Dana Manz | BlueGlacier


  • 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

Preparation For Pan Roasted Salmon

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.

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

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

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

See the original recipe page from Chef Dana Manz.

Meet The Chef

Chef Dana was trained in culinary arts at the Art Institute in Fort Lauderdale. She creates customized menus for her client’s unique needs. Chef Dana specializes in family style dinners, special diets, custom catered events and charcuterie grazing boards . She has also created menus to cater to clients that have dietary restrictions such as gluten-free, dairy-free, and sugar-free diets. Vegan, plant-based, keto, paleo and pescatarian menus are available as well.