There is more than one way to skin a cat, and more than one way to eat your salmon. A friend named Mike has the best pickled salmon recipe I've ever eaten, but I haven't made it in a long time and I'd kind of forgotten about it. We recently came into some salmon around here, and Karen, my sister and next door neighbor, took home with her a big, fat, whole red salmon. I thought to myself "What in the world is Karen (who is quite petite) going to do with that big, fat salmon?" Answer? She pickled it! It looks beautiful and I can't wait to try it.
Bonus Trivia question: Who said.... "How comest thou in this pickle?"
Happy Fourth of July! I'm very proud to be an American, and part of the fabric of this great country. God bless the USA.
So what is a quintessential American summer fruit? Cherries! Phil came into some cherries this week from his friend Jim VdV in Pasco, and I also had some arrive from Full Circle Farms. There were a lotta cherries in the house! FCF sent along an interesting looking recipe for Summer Cherry Salsa... it sounded so good I gave it a try. I served it with blue tortilla chips and also alongside some fresh Bristol Bay red salmon.
Simply put, it was fabulous. It's beautifully colored and was a nice contrast to the pink of the salmon and the blue of the chips. It would also be gorgeous - and taste great on- grilled halibut. Am sharing the recipe...
Summer Cherry Salsa
1 lb. sweet dark cherries
I cup red onion, diced in 1/8 inch pieces
6 Tbs. balsamic vinegar
1-2 jalapeno peppers (depending on how hot you like it) minced
1 cup basil leaves, finely chopped
I cup Italian parsley leaves, finely chopped
1/4 tsp salt
1/4 tsp fresh ground pepper
3/4 tsp sugar
Combine the onion with the vinegar and let mellow for 20-30 minutes.
Wash, stem and pit the cherries. Chop in at least quarters, or finer if you like it that way. Combine the cherries with the vinegar mixture and remaining ingredients. Refrigerate until ready to use.
Did you know? If you don't have balsamic vinegar, you can sub 5 Tbsp. red wine vinegar plus 1 Tbsp. port, or use all wine vinegar and increase the sugar to 2 tsp.
Thanks for reading. Enjoy!
And they are good! Moist, dense and jam packed with fresh peach flavor! They are so good, I'm sharing the recipe. It's the first time I've made these, but it won't be the last. Yep. This recipe is no lemon. It's a peach.
Fresh Peach Muffins
Marilyn Walsh Morgan