Sockeye Salmon with Summer Salsa

Now is the time to let your imagination soar! Summer fruits make the most delicious accompaniments to any meal. Our chef Jonathan Sheridan came up with this sweet and spicy melon salsa to garnish wild sockeye salmon from the Pacific Northwest.

Take any summer melon (in this case cantaloupe) and dice into 1/2″ cubes. Combine in a bowl with some chopped fresh basil and mint. Add diced sweet red pepper, finely diced hot chile pepper, fresh squeezed lime juice, agave syrup and toss. We picked some nasturtium flowers and leaves from the garden which add more color and spice to the presentation. What a great centerpiece for your summer table!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s