Maybe it is living in the US southwest, maybe it is summer heat, but somewhere along the way, I’ve developed a keen taste for fresh salsa not as a condiment for Mexican foods, but as a zesty way to dress up grilled and roasted fish fillets. Or chicken and pork tenderloin.
In this case, salmon.
Juicy orange, kalamata olives and garden-fresh basil join together in flavorful harmony enhancing the pleasure of every bite atop grilled salmon. No grill? No problem, simply roast the salmon fillet in the oven.
I’ve even served it with Quinoa Tabbouleh for a colorful summertime dinner. Add a spinach salad with sliced red bell peppers or grated carrots and toasted sunflowers seeds and dinner is a visual and tasty delight.
For dessert, Epicurious: Plum Kuchen
- Cilantro or parsley instead of basil
- With or without olives
- Green onion instead of red onion