Ahhhh.....peaches. One of the best parts of summer. How to incorporate them into your dinner besides salad? As a salsa!
This was a Blue Apron recipe that I enjoyed. If you aren't into salmon, this could be made with any fish, and I think chicken could work as well. Light summer ingredients such as cilantro, corn, serrano pepper, lime, an peaches make up this healthy dinner
2 skin-on salmon fillets
1/2 cup jasmine rice
1 ear of corn
1 bunch cilantro
1 serrano pepper
1. Prepare the ingredients:
Wash & dry the fresh produce.
Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob.
Peel the shallot and mince to get 2 tbsp.
Pit & small dice the peach.
Roughly chop the cilantro stems & leaves.
Zest the lime. Quarter the lime.
Cut off and discard the stem end of the pepper; thinly slice into rounds. Wash your hands after handling the pepper.
2. Cook the rice:
In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high.
Once boiling, cover and reduce heat to low. Cook 12-14 min, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Set aside in a warm place.
3. Cook the vegetables:
While the rice cooks, in a medium pan, heat 1 tbsp. of olive oil on medium-high until hot. Add the corn. Cook, without stirring, 2-3 minutes, or until lightly browned. Season with salt & pepper.
Add the shallot and as much of the pepper as you'd like, depending on how spicy you like the dish; season with salt & pepper. Cook, stirring occasionally 1-2 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.
4. Cook the salmon:
While the rice continues to cook, pat the salmon fillets dry with a paper towel; season with salt & pepper on both sides.
In the same pan, heat 1 tbsp of olive oil on medium-high until hot.
Add the seasoned fillets, skinless side down. Cook 4-5 minutes on the first side, or until browned. Flip and cook 1-2 minutes, or until lightly browned and cooked to your desired degree of doneness. Turn off the heat.
5. Make the salsa:
While the salmon cooks, to the bowl of cooked vegetables, add the peach, half the cilantro, the juice of 2 lime wedges, and a drizzle of olive oil; season with salt & pepper. Gently stir to combine; season with salt & pepper to taste.
6. Finish the rice & plate your dish:
To the pot of cooked rice, add the lime zest, remaining cilantro, and a drizzle of olive oil; stir thoroughly to combine. Season with salt & pepper to taste.
Divide the finished rice, cooked salmon fillets, and salsa between 2 dishes. Garnish with the remaining lime wedges. Enjoy!
serves two, 610 calories
(some photos are mine, the professional looking ones are obviously from Blue Apron!)