Chef Luca Paris joins Dr. Mike to share his latest savory recipe. In this segment, Chef Luca Paris joins Dr. Mike to share his recipe for Culinary CPR: Glazed Fareo Island Salmon with Strawberry Balsamic Salsa. Seasonal Sumptuousness! Glazed Fareo Island Salmon 4 - 6 oz. Salmon Filets Salt & freshly ground black pepper 2 tablespoons olive oil 1 shallot, minced 1⁄2 cup homemade vegetable stock 1 teaspoon cornstarch 3 tablespoons strawberry jelly (organic) 1 1⁄2 tablespoons balsamic vinegar Strawberry Salsa 2 cups fresh strawberries, chopped 2 tablespoons chopped red onion 1 1⁄2 tablespoons balsamic vinegar 1⁄4 teaspoon freshly ground black pepper 1 tablespoon chopped fresh mint Juice & zest of 1 lime Directions: Season the salmon with salt and pepper on both sides. Heat the oil in a medium skillet or grill pan over medium heat. Add the salmon and sear on both sides, 4-5 minutes per side. Remove the salmon to a plate. To the same pan, add the shallots and sauté on low heat until soft, about 4 minutes. (If you grilled the salmon on a barbecue, heat 2 tablespoons olive oil in a pan and sauté the shallots in it and continue.) In a small bowl, dissolve the cornstarch in the vegetable stock. Add it to the pan. Add in the jelly and balsamic vinegar. Cook until thickened, about 1-2 minutes. Return the salmon to the pan and coat both sides with the glaze. Remove from heat. Prepare the salsa. Place the chopped strawberries into a small bowl. Toss with the red onion, balsamic, pepper, mint and lime juice. Allow flavors to mix for 10 minutes. Serve salmon with the salsa warm or at room temperature.