If apples and oranges are winter fruits, then melons and berries are most definitely summer fruit, baby. :) We’ve been spoiled rotten with abundance this blessedly temperate year and are going to sorely miss all the amazing local fruit in a few months when it’s only remembered plenty.
In the meantime, nearly every meal has included a rainbow, just as the FDA suggests-yay! I love fruit salsas with meat, especially since cilantro has also been coming in regularly… and now even some spicy peppers. This week we even got some softball sized cantaloupe more flavorful than any I’d had before, and ripe enough to eat with a spoon.
Salmon with Strawberry-Melon Salsa
1 C. diced cantaloupe (or whatever melon you prefer)
1/2 C. Sliced Strawberries
1/4 C Red Onion, finely diced
1/2 Jalapeno, finely diced
Juice of 1/2 a Lime
1 tsp Olive Oil
1/3 C chopped Cilantro
Salt & Pepper to Taste
2 Salmon Filet
Prep: Combine melon through cilantro in a medium bowl, gently toss to combine with salt and pepper. Heat a large pan over medium-high heat, and spray with nonstick spray. Place salmon, skin side up, and cook 3-5 mins, or until fish is crispy and caramelized, then turn and cook on other side an additional 3-5 mins, or until desired doneness. Serve topped with salsa.
I served this meal with Summer Squash Croquettes, from Cooking Light. For us, 2 salmon filet is enough for my, my husband, and our daughter, but you may need to make more (the boys refuse to eat the fish).
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