When it comes to favorite summer condiments, salsa is top of the list. For many North Americans, salsa is almost considered a basic food group, and not just as a nutritious dipper for corn chips. Packed with garden-fresh fruits, herbs and vegetables that are easy to get your hands on, it’s as terrific a topping for chicken, beef, or seafood as it is a colorful add-in for pasta, rice and salad. Plus, it requires virtually no cooking, making it the perfect dish to throw together when summer heat and humidity make you feel like you’re melting.
The history of salsa sauce originated with the Inca people. Salsa, which has typically been a combination of chilies, tomatoes and other spices, can be traced to the Aztecs, Mayans and Incas. In recent years, the use of different fruits combined with vegetables makes for a spicy fruit salsa.
Modern North American cooking has become a fusion of traditions, flavors and dishes from virtually every part of the globe. The tradition of eating tomato-based salsa was likely regional until the practice of eating Mexican food spread throughout the continent. Exactly how mango salsa reached North America isn’t really known, but it was likely brought from the Caribbean by travelers. Modern North American salsas are still primarily tomato based, but many people appreciate the sweet, salty, sour and spicy combinations of flavors in a well-balanced mango salsa.
Versatility and adaptability are salsa’s biggest selling point. Chunky or finely diced, spicy or mild, crafted with fruit or vegetables, and sometimes both, salsa is unlimited with possibility.
The salsa that Brion & I are having with our salmon today is an interesting mix of avocado, mango, grape tomatoes & red onion marinated in lime juice. Should be good!
Print Recipe
Grilled Salmon w/ Mango Avocado Salsa
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Salmon
In a small bowl, mix melted butter & all other salmon ingredients. Rub the spice mix all over salmon in foil ( mainly on the no-skin side but getting a little on the other side as well). Leave at room temperature while the grill heats up. Preheat the grill to medium-high heat.
Salsa
In a bowl, combine salsa ingredients & refrigerate until salmon is ready.
Grilling
Grill the salmon wrapped in foil for about 15 minutes or to your liking. Salmon should flake easily & not be overcooked.
Serve hot on a bed of rice with the mango salsa on top.
A sheet pan takes the concept of a one-pot meal and flips it onto a pan. It saves time, makes clean up easier and doesn’t require expensive equipment or fancy ingredients. Just start with your protein choice, then add vegetables, fat and flavorings and roast until everything is golden brown.
Although using a sheet pan seems relatively straightforward, timing and sizing are everything. The way in which you cut ingredients will greatly affect the outcome. Some ingredients that are roasted for longer than intended, like a potato, may be surprisingly delicious. Others, however, like overcooked shrimp, can ruin the meal.
Think of seasonal and natural flavor pairings when combining your sheet pan meal. Tomatoes and garlic are a classic combination, while squash, sweet potatoes and carrots make a wonderful base for proteins.
Sheet pan cooking requires shallow baking pans made of aluminum or steel. Make sure you’re actually using a sheet pan. The darkness of the metal makes the meal cook faster, so things will burn before they are cooked through.
I think sheet pan meals are such a great way to cook a whole meal and of course, adding some of my favorite everything bagel seasoning just makes even better.
Print Recipe
'Everything Spice' Sheet Pan Salmon
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Preheat oven to 350 degrees. Line your sheet pan with parchment paper.
Place salmon in the center of the sheet pan. Blot the salmon with a paper towel (you want the top of the salmon to be dry enough for the cream cheese to spread). Evenly spread the cream cheese over the salmon.
Sprinkle the salmon with 'everything seasoning'. Arrange potatoes & green beans on your sheet pan. Drizzle potatoes & green beans with olive oil & a sprinkle of salt.
Bake for 20 minutes. If you think the salmon is cooked before the vegetables, place foil over the salmon or remove the salmon from the oven.
Remove from oven & serve.
The rustic and humble russet potato is a wonderful ingredient just waiting to be transformed in some mouthwatering and unique way. Many of my favorite recipes are those that make use of simple ingredients to create a full-blown meal filled with an abundance of coziness and comfort.
Salmon stuffed potatoes are a healthy dish that potato lovers will enjoy either for lunch or dinner. Broadening our horizons and experimenting with ‘stuffing’ that give you a whole meal in one big baked potato is well worth it. Think about it: you have veggies, protein and carbs packed into one easy-to-eat and delicious package, ideal for dining solo or serving numerous people.
Print Recipe
Lemon-Dill Salmon Stuffed Potato
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Preheat oven to 400 F. Line a baking sheet with foil; place a wire rack over the baking sheet.
Place the potatoes in a bowl & drizzle a bit of oil over them; sprinkle with salt & pepper. Rub oil/seasoning into their skins. Place the potatoes on the wire rack & bake for about 70 minutes or until tender when pierced with a knife. Remove from oven & allow to cool just until they can be handled. Roast salmon fillet at the same time until it flakes easily.
While potatoes bake, place a large saucepan over medium-high heat. Pour about 1-2 Tbsp. veg oil in it & add the sliced onions plus a pinch or two of salt & pepper to caramelize to a deep golden brown, for about 20-25 minutes on a medium-low heat, stirring frequently.
Once the onions are caramelized, remove to a dish & set aside. Add mushrooms to saucepan & sauté until moisture evaporates.
Steam broccoli florets in microwave for about 3 minutes, just so they are tender-crisp. Grate cheese. Flake baked salmon.
To prepare sauce, melt butter in a saucepan. Remove from heat, stir in water & sauce mix. Bring to a boil over medium heat, stirring constantly. Reduce heat & simmer 3 minutes.
Assembly & Baking
Make a row of deep cuts in each potato from end to end, they should be just under 1/4-inch apart. Take care not to cut the potatoes all the way through. Place the potatoes in a casserole dish & sprinkle with salt & pepper to taste.
Divide the salmon, onions, mushrooms, broccoli & cheese between the 2 potatoes. Pour the sauce evenly on top & sprinkle with smoked cheese.
Lower oven heat to 350 F. Bake potatoes for about 30 minutes to combine flavors. Remove from oven. Garnish with fresh dill if you wish.
Recipe Notes
- The secret to making hasselback potatoes is to use a large wooden spoon. Place the potato onto the spoon & cut thin slices across the potato. The edges of the wooden spoon will stop the knife from cutting all the way through the potato.
