Strawberry-kiwi is a flavor I associate with Lipsmackers and Snapple–not salmon. But summer is for salsas and we are equal-opportunity salsa enthusiasts, so we gave this recipe from Whole Foods a shot.
This may be a testament to how boring it’s been around here, but it was actually exciting to make this recipe because it differs from the ho-hum mango/pineapple salsa usually abounds this time of year, and we weren’t sure how it would turn out (great!). That’s not to knock mango salsa, which we love (see intro to The Frugal Foodie Cookbook, in which I describe the first meal Alex cooked for me), but rather is to say that it’s a treat to taste something new every now and then. It’s the little things that keep us going in the doldrums of studying (2 weeks to the Bards–the Bar/Boards).
We tweaked the original version a bit by throwing in scallions and upping the cucumber ratio, which I would definitely do again. For a recipe so low in calories (we were skeptical when it called not for oil), this was full of flavor and well worth the 20 or so minutes it took to prepare.
Ingredients (serves 2):
2 salmon fillets
1 teaspoon lemon zest
1/2 lb. strawberries, diced
1 kiwi, diced
1 cucumber, diced
1 jalapeno, seeded and minced
1 tbsp fresh mint leaves, chopped
2 scallions, sliced
Juice of 1/2 lemon
1 lb. baby spinach leaves, wilted
Preheat oven to 350. Place salmon on a baking sheet and sprinkle with lemon zest. Bake 15-18 minutes, or until cooked through. Meanwhile, stir together strawberries, kiwi, cucumber, jalapeno, mint, juice of 1/2 the lemon, and scallions. Divide spinach among plates, and top with salmon and salsa.