salsa

Tonight we stayed in and grilled up some salmon for dinner, along with some steamed asparagus and baked potatoes. Our menu seemed a little dull, so I decided to jazz it up a bit with some salsa for the salmon. I imagine this would also taste great on grilled chicken.

Tomato, Basil and Mandarin Orange Salsa
Adjust amounts to taste. I didn’t measure when I made this, so these are approximations.

1 large tomato
1 mandarin orange
10 chopped basil leaves
1 T finely diced onion
1 T white wine vinegar
1/2 t kosher salt

Cut and de-seed the tomato, then dice. Peel the orange. Using a serrated knife, thinly slice off the pith (the white, thread-like stuff attached to the inside of the peel). Then dice, cutting between the sections. Combine the tomato and orange with the rest of the ingredients in a bowl and refrigerate for 20 minutes. You can whiz it in a food processor a bit if you don’t want it so chunky. Serve on grilled salmon or chicken. This would also taste good on bruschetta!

salsa

 

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