My sister was part of my inspiration. She is a serious athlete, doing triathlons and an occasional cross country ski race (i.e. the Birkebeiner)–and has recently started buying some high end fish oil. It even ships on ice! This is helping her with the aches and pains that come from her workouts.
I only need to get through my weekly ballet class and brand new swim lesson (more on this later), so I decided I’d try eating more fish instead.
Two weeks ago, I started a (really delicious) new subscription to Door to Door Organics* (don’t miss out on my awesome 3 prize giveaway here), and the ideas behind this recipe really came together. They delivered a beautiful box of produce and some wild sockeye salmon. The first produce box offered kiwis (and red peppers and avocados and…) which I thought would be perfect in a fruit salsa with the fish.
Now my youngest daughter has quite a sensitive palate, so I decided to ask for her help. If I can get her on board with a recipe, I am sure to have a winner. We chopped and mixed and adjusted quantities and in the end were delighted. The dish was flavorful, light and very satisfying. And it comes together in a snap. We even tossed it together again in the middle of busy weekend activities.
In the course of making this, I learned one thing about cooking salmon that I wanted to pass along. Most recipes call for testing to see if fish flakes to know when it is done. This is effective, but it tends to disfigure a piece of fish, since the thickest part is usually in the middle. If you have an instant read meat thermometer, this works even better. Just slide it into the thickest portion of the fish and when you get to 145 F (per the USDA), your fish is done.
Final tip–any leftover salsa is great with chips. Even when I serve to just 3 or 4, I always make the full amount of salsa.
Yesterday we had salmon, kale and fingerlings (also from the box) for lunch. Dinner was fruit salsa, guacamole and chips in front of a movie. And since Door to Door Organics left the ingredients on my back porch, I didn’t even need to shop.
*I received free products for my recipe development, but all opinions are my own.
- • 2 large kiwis (or 3 small), peeled and chopped
- • 1/4 c chopped red onion (about 1 small red onion)
- • 1 red bell pepper, stem and seeds removed, chopped
- • 1 avocado, skin and pit removed, chopped
- • 1/4 c chopped cilantro ( about 1/2 a bunch)
- • 1 lime
- • 1/2-1 t cayenne, to taste
- • Salt to taste
- • 1 1/2 lbs wild caught salmon filets (6 4 ounces pieces)
- olive oil to brush salmon
- Put chopped kiwis, bell pepper, avocado, red onion and cliantro in a medium bowl. Season with cayenne and salt, then top with juice from one lime. Mix, then sample and adjust seasonings to taste.
- Brush salmon with a thin coat of olive oil, then sprinkle with salt and pepper.
- Broil until fish flakes or reads 145F on an instant read meat thermometer.
- Serve fish with salsa immediately.