This salsa good with any kind of fish.
Back in the summer (can you believe that is behind us now) we had friends over for dinner and we grilled salmon. I feel like “I” need to start cooking more because seems like my husband is always cooking the main course on one of the grills. My contributions recently have been the sides and desserts.
When it comes to “outdoor” cooking he’s been doing it for years, but three years ago when I had knees replaced, he started cooking inside and for a few weeks made me breakfast in bed, lunch and dinner. I’m feeling like he’s passing me in the culinary department so I need to step up my game to compete with him.
So, the night of the dinner party, he grilled the salmon which we sprinkled with Strawberry’s BBQ seasoning (doesn’t taste like bbq though) and I made a salsa with orange, avocado and cucumber along with some basmati rice with green onions and lemon. I love citrus salsas with fish and they are great with fish tacos too.
Our outdoor kitchen is done and we have cook many things out there already. I will post some pictures of it soon with some special recipe.
BLAST FROM THE PAST: Mississippi Spice Muffins are spicy, aromatic and delicious. The powdered sugar will make a mess when eating but is well worth it.
Finely chop the jalapeños.
Chop the cilantro into small pieces.
Chop the seedless cucumber (or remove seeds from your cucumber) into 1/4″ dice.
Mix the oranges, jalapeño, cilantro, cucumber and lime juice and salt and pepper to taste.
For the salmon I seasoned with Strawberry’s BBQ seasoning (or use your favorite seasoning for salmon) and then grill over wood or charcoal fire.
- 6 salmon filets, skinned
- 2 Tbsp. oil
- 2 Tbsp. rice vinegar
- 2 Tbsp. soy sauce
- 1 Tbsp. brown sugar
- pinch black pepper
- 2 Tbsp. minced onion
- 1 Tbsp. sesame oil
- 2 cloves garlic minced
- 1 large avocado, peeled and cubed 1/4" dice
- 1 large orange, sectioned
- 1 large pickling cucumber (or 1/2-3/4 cup regular cucumber) 1/4" dice
- zest and juice of one lime
- 1/2 c. cilantro leaves, chopped
- 1 jalapeno, finely diced
- 1/4 c. finely diced red onion
- 1 Tbsp. white balsamic vinegar
- For the marinade, mix all ingredients together. Pour over the salmon filets, cover and refrigerate for 2-4 hours.
- For the salsa, gently mix the avocado, orange and cucumber. Add the jalapeño, onion, cilantro, lime juice and zest to the avocado mixture. Drizzle on the balsamic vinegar. Salt and pepper to taste.
- Grill the salmon the way you like it or bake/broil in the oven if that is the way you usually make it. When you plate the salmon spoon some of the salsa over the top of each piece.
- The marinade for the salmon came from All Recipes (http://allrecipes.com/recipe/54702/asian-salmon)