Skip to main content

Olive Oil-Poached Salmon with Chai-Chili Pickled Cherry Salsa for #TripleSBites


Inspired by products from three of our #TripleSBites sponsors -  Intensity AcademyNOT Ketchupand Gourmet Garden Herbs & Spices - I decided to make a cherry-kissed dish. Cherries are purported aphrodisiacas; they are said to stimulate pheromone production. Additionally, they provide potassium which is required for sexual hormone production. And there are abundant antioxidants in cherries that help keep your skin youthful and your energy level high.

Olive Oil-Poached Salmon 
with Chai-Chili Pickled Cherry Salsa

Ingredients makes 4 servings
  • 4 salmon filets
  • olive oil
  • balsamic vinegar
  • freshly ground salt
  • freshly ground pepper
  • pickled cherry salsa (recipe below)



Chai-Chili Pickled Cherry Salsa


Procedure
Preheat oven to 275 degrees. Lay your fish in an oven-proof baking dish. Fill pan with enough olive oil to mostly cover the filets. Drizzle the fish with balsamic. Cover with foil. Place in the oven for 25 minutes. Check for doneness. If the fish needs more time, return the dish to the oven. The fish is cooked when it is firm to the touch.

While the fish is in the oven, make the salsa. Mix everything together in a mixing bowl. Let the flavor meld for, at least, 10 minutes.

To serve, place the fish on top of grains - I used lentils in this case - and top with salsa.

Thanks, Intensity Academy, NOT Ketchup, and Gourmet Garden Herbs & Spices* - just three of the #TripleSBites sponsors - for ingredients used in this recipe.


*Full Disclosure: I received a bottle of Chai Sweet Chili Sauce from Intensity Academy and an assortment of lightly dried herbs from Gourmet Garden Herbs & Spices for participating in #TripleSBites. While NOT Ketchup is an event sponsor, I purchased this bottle of product separately. Feel free to use whatever sweet-hot sauce, ketchup, and herbs you have on-hand. I received no additional compensation for this post; all comments are 100% accurate and 100% my own.

Here's what everyone else brought to the table today...



We had some very generous event sponsors for this event.
THANK YOU!

Comments

  1. Replies
    1. Thanks. It WAS wonderful. I actually made it twice in one week.

      Delete
  2. Salmon is all the rage this week! Even though I don't normally like salmon, recipes like this one have me actually wanting to cook it more often.

    ReplyDelete
  3. That looks WONDERFUL! I love the oil-poaching method - so smart; I will definitely have to give that a try someday. This looks so flavorful!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an