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Preheat the oven to 375 degrees.
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Start with the glaze, as it will take the longest to cook down.
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Sautee the strawberries and garlic in about 2 tablespoons of olive oil for 2-3 minutes. Use a skillet with a large surface area (rather than something deep like a saucepan). Add the balsamic vinegar and ginger knob. Simmer on medium while you prepare the rest of the meal (should reduce by more than half over the next 30 minutes).
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Many strawberry-balsamic glaze recipes call for mustard, so the fresh ginger helps provide that “zing” in an AIP-friendly version.
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Wash parsnips, cut off tops and end then peel, if desired. Coat generously with olive oil, salt, and chopped fresh rosemary. If the parsnips are more than and 1 ½ in diameter, you may want to cut in half so they cook a little faster.
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Lightly brush the salmon with olive oil and sprinkle with salt, pepper and garlic powder.
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Put salmon and parsnips into the oven for 25 minutes. Your salmon may be done in about 20 minutes if your fillets aren’t very thick, so keep an eye on them (done when the thickest part reaches 145 degrees).
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By the time everything is done baking, your glaze should be thick enough to cover the back of a spoon. If not, keep reducing until it’s almost syrup-y. Remove the ginger knob. Strain, if desire (I prefer to keep the strawberry chunks in, though!).
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Plate your salmon and parsnips, then spoon the glaze over the salmon. Finish with a light sprinkle of salt and olive oil.