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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa