I set out tonight with the memory of the delicious salmon dinner my brother and sister-in-law prepared for us up in Washington state last week. We’d gone to Pike’s Market in Seattle and picked up some fresh wild salmon for dinner. My brother created a foil “tray” with a lip slightly larger than the salmon and put the salmon skin side down on it. He then brushed it with a butter and lemon juice mixture, the barbecued it, not even needing to turn it over. The skin sticks to the foil when you lift the fish off, making it easy to serve. My girls just loved it!
So I’m starting with frozen salmon filets, farmed rather than wild. I’m thinking I needed a bit of flavor to make up for this meager beginning and decided to make the mango salsa my mother told me about. I went to the store specifically for mangoes but what they had were not ripe yet. I broke down and bought a jar of sliced mangoes, which a good friend had turned me onto at one point. I picked some fresh tomatoes from the garden and diced them up. Then when I went to open the jar of mangoes the lid didn’t “pop” like it should and little air bubbles started to rise, like the contents had been fermenting. I risked a small taste and it had an odd flavor. Dang I hate that! And I didn’t want to run back out to the store.
I was about ready to just serve it as plain tomato salsa when I spied the lovely ripe peaches on my counter. Aha! I diced them up and added them to the tomatoes, green onions, and ginger. Oh–heaven! This might even be better than the mango salsa!
- 3 cups diced fully ripened tomatoes
- 2 cups diced fresh peaches
- 1/4 sliced green onions
- 1 Tbs minced jalapeno pepper, seeds removed optional
- 2 1/2 tsp. grated fresh ginger
- 1 tsp salt
- 1 1/2 Tbs lime juice
- Mix together and let sit 30 minutes or so.