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WATERMELON SALSA & CHILI-LIME SALMON TACOS

WATERMELON SALSA

INGREDIENTS:

3 cups watermelon, finely diced (approx. 1/4")
1/2 cup green bell pepper, finely diced
2 tablespoons lime juice
2 tablespoons fresh cilantro, chopped
3 tablespoons green onions, chopped
2 tablespoons jalapeno pepper, seeded and finely diced
1/2 teaspoon garlic salt

DIRECTIONS:

In a large bowl, gently mix together the chopped watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno with a spoon.  Pour into a colander or mesh strainer and gently stir to strain out any extra juices.  Then add in garlic salt, transfer to a serving bowl (or hollowed-out watermelon half) and serve immediately.

Because watermelon can have a tendency to get -- well, very water-y -- there are two extra things you can do to avoid having this salsa turn into a pool of juice if you're not planning to serve it immediately.  First, if it is going to sit in the fridge for a few hours before serving, set aside a few extra minutes after you take it out to repeat the colander/strainer step, and drain out any extra juices that have naturally accumulated.  Second, definitely wait to add the garlic salt until it's ready to serve!  The properties in salt tend to drain fruit of their juices fairly quickly, and even age melons a bit.  So save it until the end, and then enjoy, enjoy!

Image and Recipe from Gimme Some Oven

CHILI-LIME SALMON TACOS

INGREDIENTS:

1 lb boneless salmon fillet
2 limes
salt & pepper
1 tsp chili powder
2 cups diced pineapple
¼ cup fresh basil chopped
1 cup corn kernels
½ red onion, minced
8 small corn or flour tortillas
sour cream

DIRECTIONS

Line a baking sheet with foil and lay the salmon skin-side-down on the foil. Squeeze the juice from one lime over the salmon, sprinkle a little bit of salt & pepper on the fillet, then sprinkle the chili powder all over.

Turn the oven on BROIL and place the rack on the second-to-highest shelf. It should take about 10 minutes, assuming your fillet is around 1" thick.

While the salmon is cooking, chop the pineapple, basil, and onion. Mix together with the corn and juice from the other lime.

Heat the tortillas over a flame (to char slightly, or use whatever method you prefer).

Serve the tacos with sour cream, extra limes, and any other garnishes you want!

Image and Recipe from The Kitchen Paper