Tag Archives: strawberry basil salsa

Orange Poached Salmon with Strawberry Basil Salsa

Much of last week’s strawberry basil salsa was eaten straight up, but some managed to actually make it to the table.

Perfect picnic or backyard barbeque fare.

There was a wrap with cream cheese and strawberry salsa that met with rave reviews from Bill, a midweek spinach salad with strawberry salsa that entered the ranks of game changer, and the last of the minnow crew ended up atop poached salmon. There’s nothing not to love about a dinner that’s crazy easy, a colorful combo of every flavor, and ridiculously nutritious. If it wasn’t for the fact that Austin still has three months of summer ahead, I’d be sad to have happened upon the perfect summer salmon dish this late in the year.

For purposes of infusing the salmon with an extra shot of fruitiness, I poached it in orange juice, but baked, broiled or grilled would all hold their own quite well under strawberry basil salsa.

Ingredients

  • 12 oz. salmon filets
  • 1 tsp. olive oil
  • juice of one orange
  • zest of one orange
  • 1/4 tsp. kosher salt
  • pepper

Directions

Coat a saute pan with a thin layer of olive oil, followed by the juice of one orange. Place salmon filets skin side into the simmering layer of juice, cover  and cook on medium heat for 3 minutes.

Flip the filets and gently remove skin. Add salt, pepper and orange zest.  Cover and cook for an additional 5-7 minutes until filets flake easily.

Top with warmed or room temperature strawberry basil salsa.

Strawberry Basil Salsa

  • 16 oz. fresh strawberries, chopped
  • 1 jalapeno pepper, seeds and pith removed and chopped very finely
  • 1/2 cup chopped red onion
  • 1/4 cup of tightly packed basil leaves, cut into ribbons
  • 1 Tbsp. lemon juice
  • 1/2 cup fresh squeezed orange juice
  • zest of one orange
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper

Combine all ingredients. Stir and allow to marinate for about an hour.

Strawberry Basil Salsa

When a salsa is a little bit country and a little bit rock and roll, the sky’s the limit. There’s no end to the appetizers, salads, fish, vegetables, crackers, chips, wraps and who know what else are a lot better when Strawberry Salsa enters the picture. The challenge is to avoid eating it all, and saving some for recipes.

I’ve been on a mission for most of the summer to come up with a Strawberry Salsa recipe and Labor Day seemed like the right time to make that happen. Most of the recipes out there call for cilantro and I have to admit, I’m just not a fan. I went for basil instead, and can’t imagine anything better. Other than that, I decided to keep it simple, which is a challenge.

And the best thing about cooking with strawberries:  the happy hens who get the strawberry tops.
And the best thing about cooking with strawberries: the happy hens who get the strawberry tops.

 

The key, of course, to an optimal salsa is to let is marinate for a few hours, but before the bowl got into the fridge, I made Bill a wrap with a whole wheat tortilla, cream cheese, strawberry salsa and walnuts. Tomorrow, it’s going on top of grilled salmon.

Ingredients

  • 16 oz. fresh strawberries, chopped
  • 1 jalapeno pepper, seeds and pith removed and chopped very finely
  • 1/2 cup chopped red onion
  • 1/4 cup of tightly packed basil leaves, cut into ribbons
  • 1 Tbsp. lemon juice
  • 1/2 cup fresh squeezed orange juice
  • zest of one orange
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper

Directions

Combine all ingredients. Stir and allow to marinate for about an hour.

Perfect picnic or backyard barbeque fare.
Perfect for just about any occasion.